1 package (8 ounces) fat-free cream cheese, softened
1 package (8 ounces) 1/3-less-fat cream cheese, softened
1/2 cup grated reduced-fat Parmesan cheese
1 bunch green onions, thinly sliced
1/2 cup fat-free mayonnaise
1 tablespoon sugar
2 teaspoons ground mustard
1 teaspoon minced garlic
1 teaspoon hot pepper sauce
2 cans (6 ounces each) crabmeat, drained, cartilage removed and flaked
1/4 cup sliced almonds, toasted
45 mini-phyllo shell cups
1. Preheat oven to 350º F.
2. In a medium bowl mix first 9 ingredients (cream cheeses, Parmesan cheese, onion, mayonnaise, sugar, mustard, garlic and hot pepper sauce) until well blended.
3. Place almonds in an ungreased shallow pan and toast in oven approximately 10 minutes, stirring occasionally, until lightly golden brown.
4. Stir crabmeat into cheese mixture. Spoon into individual mini-phyllo shell cups.
5. Place individual filled cups on baking sheet and bake approximately 8 minutes or until warm throughout. Garnish with toasted almonds. Serve immediately.
Yield: 45 appetizers
Nutrition information per serving: 60 calories, 5g carbohydrate, 4g protein, 2.5g fat, 0.5g saturated fat, 10mg cholesterol, 0g dietary fiber, 135mg sodium
Exchanges per serving: 1 lean meat
Source: Adapted recipe by Rachel Cly, RD, LD, and Jennifer Parham, RD, LD St. John Medical Center
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