Dilled salmon tarts~
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Flour |
| ¼ | teaspoon | Dried dill |
| ⅛ | teaspoon | Black pepper |
| 1 | 4-oz carton | |
| 2 | tablespoons | Chopped pimiento |
| 1 | cup | Canned salmon, with bones |
| 2 | tablespoons | Nonfat cottage cheese |
| 24 | Wonton wrappers (3 1/4 x | |
| 3 | Inch) | |
| Chopped fresh dill | ||
| 1 | tablespoon | Fat-free margarine -- |
| Melted | ||
| Egg substitute | ||
Directions
Place the first four ingredients in a medium bowl and beat with an electric mixer until thoroughly mixed. In another medium bowl, mix together the chopped pimiento, salmon and cottage cheese. Combine mixtures to make filling for the tarts. Press wonton wrappers into mini muffin tins sprayed with no-fat spray and divide filling among wrappers. Sprinkle with chopped dill, Brush edges of wrappers with margarine and bake at 350~ for 20 minutes or until edges are lightly browned. Makes 24 mini tarts.
Per serving: 14 calories, 0.4g fat (26% of calories), 1.6g protein, 0.9g carbohydrates, 3½ mg cholesterol, 42mg sodium.
Typed for you by Marjorie Scofield 5/4/95 Recipe By : Barb Fritz and Mary Nagle for Prevention Cuisine Dec/94
From: Marjorie Scofield Date: 05-07-95 (160) Fido: Recipes