Ingredients
6 ounces reduced-fat cream cheese2 tablespoons fat-free sour cream2 tablespoons minced fresh parsley2 teaspoons dried minced onion1/2 teaspoon Worcestershire sauce1/4 teaspoon seafood seasoning1 cup finely chopped cooked peeled shrimp1/2 cup shredded part-skim mozzarella cheese2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Preparation
In a small bowl, beat cream cheese and sour cream until blended. Add the parsley, onion, Worcestershire sauce and seafood seasoning; mix well. Stir in shrimp and mozzarella cheese.
Spoon filling into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until shells are lightly browned. Serve warm or cold.
