2 ts Flour 24 Wonton wrappers (3 1/4 x
1/4 ts Dried dill 3 Inch)
1/8 ts Black pepper Chopped fresh dill
1 4-oz carton 1 tb Fat-free margarine —
2 tb Chopped pimiento Melted
1 c Canned salmon, with bones Egg substitute
2 tb Nonfat cottage cheese
Place the first four ingredients in a medium bowl and beat with an
electric mixer until thoroughly mixed. In another medium bowl, mix
together the chopped pimiento, salmon and cottage cheese. Combine
mixtures to make filling for the tarts. Press wonton wrappers into
mini muffin tins sprayed with no-fat spray and divide filling among
wrappers. Sprinkle with chopped dill, Brush edges of wrappers with
margarine and bake at 350~ for 20 minutes or until edges are lightly
browned. Makes 24 mini tarts.
Per serving: 14 calories, 0.4g fat (26% of calories), 1.6g protein,
0.9g carbohydrates, 3.5 mg cholesterol, 42mg sodium.
Yields
1 servings