Ingredients: Cooking spray, for coating the muffin tin 1 7 1/2-ounce can refrigerator biscuits 1 cup shredded reduced fat monterey jack cheese 1 scallion, white part and some green, chopped 1/2 cup low fat mayonnaise 1/2 pound baby shrimp, cooked and peeled 1/2 teaspoon chopped fresh dill Directions: Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray. Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides. In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden.
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