Ingredients
4 ounces reduced-fat cream cheese1/4 cup shredded reduced-fat cheddar cheese3 tablespoons white wine or fat-free milk1/2 cup chopped cooked peeled shrimp1/2 teaspoon onion powder1/2 teaspoon salt1/4 to 1/2 teaspoon dried thyme2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Preparation
In a small bowl, combine the cream cheese, cheddar cheese and wine or milk. Stir in the shrimp, onion powder, salt and thyme. Cover and refrigerate for at least 2 hours to allow flavors to blend.
Spoon filling by heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until shells are lightly browned. Serve warm. Refrigerate leftovers.
