Weight Watchers Reduced-fat Mexican style shredded cheese
fat-free cream cheese
4 Tbsp, softened
sweet red pepper(s)
2 Tbsp, 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 pan 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 cheeses, cayenne pepper and mustard in a 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.