3/4 cup (3 ounces) 1/3-less-fat cream cheese (Neufchâtel)
2 tablespoons fat-free milk
2 tablespoons egg substitute
1/4 teaspoon salt
Dash of ground red pepper
3 tablespoons finely chopped green onions
1 (6-ounce) can lump crabmeat, rinsed, drained, and shell pieces removed
24 won ton wrappers
1/2 cup low-sugar orange marmalade
1 tablespoon hoisin sauce
How to Make It
Preheat oven to 325°.
Combine first 4 ingredients in a small bowl. Beat at low speed of a mixer until thoroughly combined. Stir in ground red pepper, green onions, and crabmeat.
Working with 1 won ton wrapper at a time (cover remaining won ton wrappers with a damp cloth to keep them from drying out), coat with cooking spray. Spoon about 1 teaspoon crab mixture into center of each wrapper. Bring 2 opposite corners of each wrapper to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Coat each pot sticker with cooking spray.
Place pot stickers on a baking sheet coated with cooking spray. Bake at 325° for 20 minutes or until golden.
Combine orange marmalade and hoisin sauce, stirring well. Serve with pot stickers.