1 spray(s), or enough to coat tin (non-stick)
16 item(s), also known as wrappers (3 1/4 X 3 1/4-inch)
Low-fat shredded cheddar cheese
Fat-free cream cheese
4 cup(s), softened
Uncooked bell pepper(s)
2 Tbsp, red, chopped
Canned artichoke hearts without oil
7 oz, drained and chopped
¼ cup(s), fresh sprigs
- Preheat oven to 350°F. Coat a 16-hole miniature muffin tin with cooking spray.
- Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside.
- Combine cheddar cheese, cream cheese, cayenne pepper and mustard in medium bowl; mix well. Stir in red pepper and artichoke hearts; spoon about 1 teaspoon of cheese mixture into each muffin cup.
- Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve. Yields 2 tarts per serving.