• 1 package (6-1/2 ounces) reduced-fat garlic-herb spreadable cheese
  • 1/4 cup fat-free milk
  • 2 large eggs
  • 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 2 tablespoons minced fresh parsley
  • Minced chives, optional


1.     Preheat oven to 350°. In a small bowl, beat the spreadable cheese, milk and eggs. Place tart shells on an ungreased baking sheet; fill each with 2 teaspoons mixture. Sprinkle with parsley.

2.     Bake for 10-12 minutes or until filling is set and shells are lightly browned. Sprinkle with chives if desired. Serve warm.



6 shortbread cookie fingers, finely crushed (about 1 cup)

1 Tbsp. butter, melted
6 Tbsp. blueberry preserves, divided
3/4 cup blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup plus 1 Tbsp. sugar, divided
1/2 tsp. vanilla
2 eggs
1/2 cup heavy whipping cream
1 tsp. dried lavender flowers


1.     Heat oven to 325°F.

2.     Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin pan cups, adding about 1 Tbsp. crumb mixture to each cup.

3.     Add 2 Tbsp. preserves to 1/2 cup blueberries in small bowl; stir gently to evenly coat blueberries with preserves. Set aside.

4.     Beat cream cheese, 1/2 cup sugar and vanilla in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1-1/2 cups batter; reserve for later use. Add 2 Tbsp. of the remaining blueberry preserves to remaining batter; stir just enough to slightly swirl preserves into batter.

5.     Spoon reserved plain batter evenly over crusts; top with preserve-coated blueberries, then swirled blueberry batter.

6.     Bake 18 to 20 min. or until centers of cheesecakes are almost set. Cool completely

7.     Refrigerate 2 hrs.

8.     Beat whipping cream and remaining sugar in small bowl with mixer on high speed until soft peaks form.

9.     Spoon remaining blueberry preserves onto tops of cheesecakes; top with whipped cream, remaining blueberries and the lavender flowers.



  • 2 English cucumbers
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 pound smoked salmon or lox
  • 1 tablespoon 2% milk
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon snipped fresh dill
  • Salt and pepper to taste
  • 1/2 cup heavy whipping cream
  • Additional snipped fresh dill


1.     Peel strips from cucumbers to create a decorative edge; cut cucumbers into 1/2-in. slices. Using a melon baller, remove a small amount of cucumber from the center, leaving the bottom intact.

2.     Place the cream cheese, salmon, milk, lemon pepper and dill in a food processor; cover and process until blended. Transfer to a small bowl and season with salt and pepper. In another bowl, beat cream until stiff peaks form. Fold into salmon mixture.

3.     Pipe or dollop mousse onto cucumber slices; garnish with dill. Refrigerate until ready to serve.