Cooking spray
\n16 wonton skins
\n1\/4 C low-fat shredded cheddar cheese
\n4 oz fat-free cream cheese, softened
\n1\/4 tsp. cayenne pepper
\n1\/2 T. Dijon mustard
\n2 T. sweet red peppers, chopped
\n7 oz canned artichoke hearts, without oil, drained and chopped
\n1\/4 C. parsley, fresh sprigs<\/p>\n
Preheat oven to 350\u00b0F. Coat a 16-hole miniature muffin pan with cooking spray. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above C. Coat edges of wrappers with cooking spray and set aside. Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichoke hearts; spoon about 1 tsp. of cheese mixture into each muffin C. Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve.<\/p>\n
Yields: 16 tarts
\nServing Size: 2 Tarts<\/p>\n
Calories: 106
\nFat: 6g
\nFiber: .7g<\/p>\n","protected":false},"excerpt":{"rendered":"
Cooking spray 16 wonton skins 1\/4 C low-fat shredded cheddar cheese 4 oz fat-free cream cheese, softened 1\/4 tsp. cayenne pepper 1\/2 T. Dijon mustard 2 T. sweet red peppers, chopped 7 oz canned artichoke hearts, without oil, drained and chopped 1\/4 C. parsley, fresh sprigs Preheat oven to 350\u00b0F. Coat a 16-hole miniature muffin pan with cooking spray. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above C. Coat edges of wrappers with cooking…<\/p>\n