Low Fat Baked Crab Rangoon Recipe

I did a slight variation on a recipe on one of my favorite blogs, Viet World Kitchen. It's Baked Deviled Crab Rangoon - I substituted Philadelphia nonfat cream cheese (I never recommend specific brands, but I've tried so many non fat cream cheese that tasted more like plastic, that I stick to this one now) and I used finely chopped onions instead of scallions (cuz that's what I had in the fridge).

http://www.vietworldkitchen.com/blog/2011/12/deviled-sriracha-crab-rangoon-recipe.html

I've also used this idea with all kinds of fillings - a favorite of mine is cabbage, carrot, onion, all sliced thin & cooked stovetop just a bit (still crunchy) and mixed with seasonings that I like, to taste. Since the baking time in the oven is brief, I want to cook it a bit before I fill the wonton wrappers, but not so much to make it mushy.

I also discovered that the wrappers don't need any oil to prevent sticking - a big plus for those of us trying to lose weight. So I skip that step.

Using the mini cup cake holders (never used them for cupcakes but now I'm glad I have them), no oil & the fat free cream cheese, the MFP computations tell me that each baked rangoon is only 40 calories. You can substitute any hot sauce if you can't get sriracha - and (always a good suggestion) taste the mixture to see if you want to adjust any of the seasonings.

Edit: Almost forgot - I also added about a teaspoon of Splenda to the mixture - I felt it needed it when I tasted the mixture, before baking, of course.