Ingredients

Yield: 6 servings

1 can (14 3/4 ounces) pink salmon, drained
3 eggs
1/2 cup reduced-calorie mayonnaise
3 to 4 green onions, finely chopped (about 1/3 cup)
2 tablespoons flour
12 - 1/2-inch cubes Muenster or cheddar cheese (about 2 ounces total)

Heat oven to 350 degrees. Grease 12 muffin pan cups with nonstick cooking spray. In medium bowl, with fork, mix together salmon, eggs, mayonnaise, green onions and flour. Divide salmon mixture evenly among muffin cups. Place a piece of cheese in the center of each and press down slightly. Bake 15 minutes or until puffed and golden. Cool in pan on wire rack 5 minutes before removing. To remove, run knife along the rim of each muffin cup and use a fork to help lift out the salmon cakes.

Directions

Each salmon cup contains 157 calories, 13 g fat, 2 g carb, 261 mg sodium, 72 mg cholesterol.