Artichoke Tarts

This recipe is straight from Weight Watchers. I didn't change a thing! Maybe I'll use my leftover wrappers to make veggie potstickers this week!

POINTS Value: 2 Servings: 8

Your guests will think you spent hours in the kitchen to make these eye-catching, appetite-whetting hors d' oeuvres.
Ingredients
· 6 sprays cooking spray
· 16 pieces wonton wrapper(s)
· 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 pepper(s), chopped
· 7 oz canned artichoke hearts, without oil, drained and chopped
· 1/4 cup parsley, fresh, sprigs
Instructions
· Preheat oven to 350°F. 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.