Recipe

Found some great recipes on Hungry girl I thought I would share.

The Crab Rangoonies

PER SERVING (4 "crab rangoonies"): 140 calories, 1.5g fat, 618mg sodium, 20g carbs, 1g fiber, 2g sugars, 9g protein -- POINTS® value 3*

Don't let the name creep you out. What can we say? We love the '80s flick The Goonies! This recipe is too good to pass up...




Ingredients:
1/4 cup fat-free cream cheese, room temperature
2 wedges The Laughing Cow Light Original Swiss cheese
4 oz. imitation crabmeat, flaked
1 tsp. low-sodium/lite soy sauce
1/2 tsp. chopped garlic
2 scallions, finely chopped
16 small square wonton wrappers (often stocked near t he tofu in the fridge section of the market)
Optional: sweet & sour sauce or Chinese-style hot mustard, for dipping

Directions:
Preheat oven to 375 degrees.

To make your filling, combine all ingredients except wonton wrappers in a bowl, breaking up the cheese wedges as you add them. Mix until uniform. Set aside. Spray a baking sheet with nonstick spray and set that aside as well.

Lay two wrappers flat on a clean, dry surface. Spoon a heaping 1/2 tbsp. of filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Repeat with all remaining wrappers and filling, gently placing each rangoon flat on the baking sheet.

Spray the tops of the wontons with nonstick spray. Bake in th e oven for about 12 minutes, carefully flipping halfway through, until golden brown. Allow to cool slightly.

If you like, dip your rangoonies in some sweet & sour sauce or hot mustard!

MAKES 4 SERVINGS

Dreamy PB Chocolate Ravioli Puffs PER SERVING (4 "ravioli puffs"): 157 calories, 4.5g fat, 242mg sodium, 25g carbs, 1.5g fiber, 2g sugars, 5g protein -- POINTS® value 3* Sweet pillows of desserty goodness! This recipe's a delicious and guilt-free way to satisfy your urge for PB & C (peanut butter and chocolate). Heads up: These need to freeze for an hour before being cooked! Ingredients: 2 Mousse Temptations by Jell-O snack cups, Dark Chocolate Decadence or Chocolate Indulgence 2 tbsp. reduced-fat creamy peanut butter, room temperature 16 small square wonton wrappers (often stocked near the tofu i n the fridge section of the market) 1/4 cup Fat Free Reddi-wip, divided Optional: powdered sugar Directions: To make the filling, gently swirl together mousse and peanut butter in a bowl -- don't over-stir, but make sure PB is evenly distributed. Set aside. Set out a wide plastic container (or a few mid-sized ones), and make sure you've got room in your freezer. Lay two wonton wrappers flat on a clean, dry surface. Spoon a little less than 1 tbsp. filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Using your fingers or the prongs of a fork, press firmly on the edges to seal. Repeat with all remaining wrappers and filling, placing each raviolo flat in the container(s). (Yup, that's really the singular form of "ravioli!") Freeze for 1 hour. Bring a large skillet sprayed with nonstick spray to medium heat. Working in batches, place frozen ravioli flat in the skillet, evenly spaced, and cook for 2 - 3 minutes, until slightly puffy. Flip carefully and cook for an additional 1 - 2 minutes (no longer). Don't flip them again, as the filling may ooze out! Allow to cool slightly. If you like, sprinkle with a small amount of powdered sugar. Then top each serving with a tbsp. of Reddi-wip and enjoy! MAKES 4 SERVINGS