Crab Rangoon Light

Makes 48

2 packages (8oz) light cream cheese or soy-based cream cheese, softened
1 can (6oz) crab meat, drained, rinsed and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire Sauce
½ teaspoon low sodium soy sauce
1 package (48 count) won ton skins
Canola spray coating

In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended.
Place 1 teaspoon filling in center of won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten on corner and press to seal. Spray cookie sheet.
Arrange Rangoon’s on cookie sheet and lightly spray Rangoon’s to coat.

Bake in 425 degree oven for 12 – 15 minutes.

Enjoy hot/warm with sweet-sour sauce or mustard sauce.

Per wonton (21g): 45 Calories, 1.5g fat, 0.8g sat fat, 5.4g carbohydrate, 2.1g protein, 0.1g fiber, 19mg calcium, 65mg sodium