4 ounces Neufchatel cheese, softened (light cream cheese)
1/2 cup light ricotta cheese
1/2 tsp. low sodium soy sauce
1 cup minced fresh chives
1/2 pound fresh lump crabmeat, drained
2 egg whites
1 tsp. water
1 (16 oz) package fresh wonton skins
olive oil flavored cooking spray
1/2 cup balsamic vinegar
1/3 cup water
2 Tbsp. finely shredded pickled gingerroot
Place neufchatel cheese, ricotta cheese, and soy sauce in a food processor and blend well. Stir in chives and crabmeat. Combine egg whites and 1 teaspoon water in a small bowl. Place 1 teaspoon of cheese mixture in top corner of each wonton skin. Shape into traditional wonton shape: Fold top point of wonton skin over filling; tuck point under filling. Role once toward center, covering filling and leaving about 1 inch unrolled at bottom of skin. Mosten remaining corners with egg white mixture; bring corners together into wonton shape, and overlap. Press edges together to seal. Place on a baking sheet covered with cooking spray. Repeat with remaining ingredients. Cook wontons in boiling water 3 minutes or until tender. Cook in batches so you don't over crowd. Drain; coat with cooking spray and arrange on serving platter. Combine vinegar, water and gingerroot for sauce and serve with wontons.
Makes about 7 dozen wontons, or 21 servings of 4 wontons each.
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