1/2 C. light ricotta cheese

1/2 tsp. low sodium soy sauce

1 C. minced fresh chives

1/2 lb. fresh lump crabmeat, drained

2 egg whites

1 tsp. water

1 (16 oz) package fresh wonton skins

Olive oil flavored cooking spray

1/2 C. balsamic vinegar

1/3 C. water

2 tsp. finely shredded pickled gingerroot

 

Place neufchatel cheese, ricotta cheese, and soy sauce in a food processor and blend well. Stir in chives and crabmeat. Combine egg whites and 1 tsp. water in a small bowl. Place 1 tsp. of cheese mixture in top corner of each wonton skin. Shape into traditional wonton shape: Fold top point of wonton skin over filling; tuck point under filling. Role once toward center, covering filling and leaving about 1 inch unrolled at bottom of skin. Moisten remaining corners with egg white mixture; bring corners together into wonton shape, and overlap. Press edges together to seal. Place on a baking sheet covered with cooking spray. Repeat with remaining ingredients. Cook wontons in boiling water 3 minutes or until tender. Cook in batches so you don’t over crowd. Drain; coat with cooking spray and arrange on serving platter. Combine vinegar, water and gingerroot for sauce and serve with wontons.

 

 

Yield:

Calories:

Fat:

Fiber: