Baked Crab Rangoon

1 can (170 G) chunk crabmeat, drained, flaked
125 G (1/2 of 250-G pkg.) Philadelphia Neufchâtel Cheese, 1/3 Less Fat than
Cream Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup Kraft Mayo Light Mayonnaise
12 won ton wrappers

PREHEAT oven to 350°F. Mix crabmeat, Neufchâtel cheese, onions and Mayo.
SPRAY 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.

BAKE 18 to 20 min. Or until edges are golden brown and filling is heated
through. Serve warm.
Makes: 12 servings
Makeover Savings:

We've taken a favorite appetizer and made it over. We substituted Philadelphia Neufchâtel Cheese, 1/3 Less Fat than Cream Cheese and Kraft Mayo Light Mayonnaise instead of regular cream cheese and mayonnaise.

Since these tasty appetizers are baked, they require less hands on time so that you can spend more time with your guests. This baked version saves 80 calories and 6.5 G of fat per serving compared to traditional fried Crab Rangoon. Corinne, Murrieta, CA
Chris in NM