Cucumber Cups With Horseradish

• reduced-fat cream cheese↗2 ounces

  at room temperature (Neufchatel)

• light mayonnaise↗2 tablespoons
• prepared horseradish1 tablespoon

  drained

• peeled cucumbers1 ounce

  preferably seedless

• fresh parsley or dill↗18 sprigs

Step-by-step instructions

1. 1

   Combine the cream cheese, mayonnaise, and horseradish; chill at least 30 minutes.

2. 2

   Score the cucumber lengthwise with the tines of a fork.

3. 3

   Cut the cucumber crosswise into 1/2-inch slices, making 18.

4. 4

   Using a melon baller or 1/2 teaspoon measuring spoon, scoop out a small hollow on the straight side.

5. 5

   Do not cut all the way through.

6. 6

   Transfer the cream cheese mixture to a pastry bag fitted with a fluted tip. Pipe the cheese mixture into the cucumber cups.

7. 7

   (Use a small spoon if a pastry bag is not available.)

8. 8

   Garnish the tops of the cups with parsley or dill sprigs.