Showing "wonton" disregard for fat content....

With Rosh Hashanah and Succos looming I have been thinking lots about my yom tov menus. I recently posted on the Weight Watchers boards, asking for suggestions of low fat alternatives for vol au vents as a starter. Someone came back to me with the idea of 'filo baskets' - placing sheets of filo pastry in muffin cases and baking them to use as a little container for my filling of choice (mushrooms). As filo pastry is very thin though, I realised I'd need to use quite a few sheets to achieve a solid basket, and the points value wouldn't differ very much from a pastry vol au vent case.

Eventually, I came up with the idea of using wonton wraps to make the baskets instead (thanks mum, for that inspiration!). Each wonton wrap is only 1pp and you only need one per basket so it's a fantastic low points alternative. These look great and I think they'll make a perfect hors d'oevres for a Yom Tov meal.

MUSHROOM BASKETS

INGREDIENTS

1 packet of Gefen wonton wraps
2 punnets of closed cup mushrooms
1 large onion
Chicken soup powder
Frylight
Pepper, garlic powder to taste

To make the mushrooms: wash and slice the mushrooms and finely chop the onion. Place in a roasting dish and spray with frylight. Mix in 2 teaspoons of chicken soup powder, cover and bake for 40 minutes on 160'. Add garlic powder and pepper to taste if required. Set aside to cool completely.

To make the baskets, defrost the wonton wraps and spray a muffin baking tray with frylight. Push one wrap into each hole in the baking tray, then spray again. Bake for around 7 to 8 minutes on 200' but keep an eye on them as they burn quickly.

Once they turn golden brown, remove from the oven and leave them to cool.

And that's it! Once both the filling and the cases have cooled completely, put a teaspoon of filling in each basket. You can freeze them like this if you prefer to make them in advance.