Weight Watchers Holiday Appetizers

Mini Bacon And Cheese Quiches

1 spray cooking spray

36 wonton wrappers, 3.5-inch squares

1 small onion, finely chopped

1 c fat-free egg substitute

1 & 1/2 cups fat-free evaporated milk

1/2 c. low-fat shredded Cheddar cheese

4 slices crisply cooked turkey bacon, crumbled

• Preheat oven to 350ºF. Coat 36 miniature muffin cups with cooking spray.

• Gently press 1 wonton wrapper into each muffin cup allowing ends to extend above cups. Spray edges of wrappers with cooking spray; set aside.

• Meanwhile, in a small skillet, stir-fry onion over medium-high heat until tender, about 3 minutes. Remove from heat and set aside.

• In a large mixing bowl, whisk together egg substitute, milk and cheese. Stir in bacon and onion until well combined. Fill each wonton wrapper with about 1 tablespoon of filling mixture.

• Bake until quiche mixture is set and edges of wrappers are lightly browned, about 20 minutes. Yields 2 quiches per serving.

Spicy BBQ Meatballs

1 & ½ pound uncooked, ground turkey breast

1 c uncooked quick oats

2 large egg whites

1 large onion, finely chopped

¼ c parsley, chopped

1 medium garlic clove, chopped

1 t dried oregano

1 & ½ t beef bouillon granules

½ t black pepper

1 & ¼ c barbecue sauce

• Preheat oven to 350ºF. Combine all ingredients, except barbecue sauce, in a medium-size bowl; mix well.

• Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.

• Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a chafing dish or crockpot to keep warm.

• Meanwhile, heat barbecue sauce over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. Yields 2 meatballs per serving.

Cherry Cheesecakes

¾ c graham cracker crumbs

2 T light butter, melted

2/3 c low fat cream cheese

6 T fat free cream cheese

3 T fresh lemon juice

2 large egg whites

1 & ½ t vanilla extract

½ c sugar

¾ c light fruit pie filling, cherry

• Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.

• In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.

• In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.

• Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.

• Top each cheesecake with 1 tablespoon cherry pie filling. Yields 1 cheesecake per serving.