40 Wonton Wrappers
1 Egg White
1 Cup Ricotta Cheese
1/2 Cup Grated 40% Less Fat Parmesan Cheese
1 Tbsp Dijon Mustard
1/2 Tsp Chili Flakes
1 Can (398mL) Artichoke Hearts, Drained and Chopped
2 Green Onions, Chopped
1 Tbsp Becel Margarine, Regular, Salt Free or Light, Melted
Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick cooking spray. Press wonton wrappers into muffin tin, set aside. In a bowl, combine egg white with ricotta cheese and parmesan cheeses, dijon mustard, and chili flakes. Stir in chopped artichoke hearts and green onions. Spoon about 1 tbsp of the filling into each wonton wrapper cup. Light brush edges of wrappers with melted margarine. Bake 10-15 minutes or until edges of wrappers are lightly browned. Server warm.
Tip: The filling can be made ahead of time and left in the fridge. Fill wrappers just before baking.