The Crab Rangoonies

• 1/4 cup light/reduced-fat cream cheese at room temperature
• 2 wedges The Laughing Cow Light Creamy Swiss cheese
• 1 tsp. reduced-sodium/lite soy sauce
• 4 oz. (about 2/3 cup) chopped imitation crabmeat
• 1/4 cup finely chopped scallions
• 1 tsp. chopped garlic
• 16 square wonton wrappers

1. Preheat oven to 375 degrees. 
2. Spray a baking sheet with nonstick spray.
3. In a medium bowl, combine cream cheese, cheese wedges, and soy sauce. 
4. Mix until smooth and uniform. 
5. Stir in crabmeat, scallions, and garlic.
6. Lay a wonton wrapper flat on a dry surface. 
7. Spoon about 1 tbsp. of the filling into the center. 
8. Moisten all four edges of the wrapper with water.
9. Fold the bottom left corner to meet the top right corner, forming a triangle and enclosing the filling. 
10. Press firmly on the edges to seal. 
11. Place on the baking sheet.
12. Repeat with remaining wrappers and filling. 
13. Spray with nonstick spray.
14. Bake for 6 minutes. 
15. Flip wontons. 
16. Bake until golden brown, about 6 more minutes.

[four servings]