We’re getting into the home stretch of Lent these days, but I always really enjoy the creative veggie and fish meals we figure out on Lenten Fridays.

Last Friday was one of my favorites ever: we took advantage of a sale on tuna steaks at New Seasons and made tuna sushi, some lovely glazed snow peas and this decadent baked cream cheese wonton:

Now, granted, it’s still a wonton filled with cream cheese – not exactly health food, but baking it with a little bit of cooking spray is a heck of a lot better for you than frying them.

Here’s what you need:
1/2 cup cream cheese, softened
2 green onions, sliced top to bottom into very thin rounds
3-4 radishes, minced
Salt and pepper
Wonton wrappers
Vegetable oil cooking spray

Preheat the oven to 400 degrees Fahrenheit.

In a bowl, stir together the cream cheese, green onions and radishes. Season with salt and pepper.

Spoon about 1 heaping teaspoon into the center of each wonton wrapper, then dampen the edges of the wonton wrappers with a finger dipped into water. Fold opposing edges together to create a little bag.

Place on a nonstick baking sheet or parchment paper. Spray lightly with nonstick cooking spray (yes, on top; this will aid browning). Bake for about 10 minutes, or until the wontons are nicely browned.