Artichoke Tarts

1 Point

6 servings

cooking spray, or enough to coat pan and wonton wrappers
16 pieces wonton skins, also known as wrappers (3 1/4x3 1/4-in.)
1/4 cup low-fat shredded cheddar cheese
4-oz. fat-free cream cheese, softened
1/4 tsp. cayenne pepper
1/2 tbsp. Dijon mustard
2 tbsp. sweet red peppers, chopped
7-oz canned artichoke hearts, without oil, drained & chopped
1/4 cup parsley, fresh sprigs

Preheat oven to 350ºF. Coat a 16-hole miniature muffin pan with cooking spray. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside. Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichoke hearts; spoon about 1 teaspoon of cheese mixture into each muffin cup. Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes.

Garnish with parsley and serve.

Yields 2 tarts per serving.