Blueberry No-Bake Cheesecake

Blueberry No-Bake Cheesecake
By: Kraft Philadelphia

2 cups HONEY MAID graham cracker crumbs
6 Tablespoons butter, melted
1 cup granulated sugar, divided
4 pkg (8oz each) Neufchatel (low-fat) cream cheese, softened
½ cup blueberry preserves
Grated zest from 1 lemon
1 pkg (16oz) frozen blueberries, thawed, drained
1 tub (8oz) COOL WHIP LITE whipped topping, thawed

Mix crumbs, butter and ¼ cup sugar; press firmly onto bottom of 9x13 pan. Refrigerate while preparing filling.

Beat Neufchatel cheese and remaining ¾ cup sugar in large bowl with electric mixer on medium speed until well blended. Add preserves and lemon zest, mix until blended. Stir in blueberries. Gently stir in whipped topping. Spoon over crust; cover.

Refrigerate 4 hours or until firm. Garnish as desired. Store leftovers in refrigerator.

***Note: to make it with fresh blueberries: place 2 cups blueberries in small bowl with 2 Tablespoons sugar; mash with fork. Add to Neufchatel cheese mixture; continue as directed***

Makes 16 servings (1 piece each)

Creamy Rice, Chicken and Spinach Dinner

Creamy Rice, Chicken and Spinach Dinner
By: Kraft Philadelphia

¼ cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
OR KRAFT Light Zesty Italian Dressing
1 lb boneless skinless chicken breast, cut into strips
1 ½ cups fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
4 oz Neufchatel cheese (low-fat cream cheese), cubed
1 pkg (8oz) baby spinach leaves
1 large tomato, chopped
2 Tablespoons grated parmesan cheese

Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 minutes. Stir in broth; bring to a boil. Add rice; stir. Return to boil; cover. Simmer on medium heat for 5 minutes.

Add Neufchatel; cook 2-3 minutes or until melted, stirring frequently. Add spinach. (Pan will be full.) Cook, covered, 1 minute, or until spinach is wilted. Stir gently to mix in spinach.

Remove pan from heat. Let stand, covered, 5 minutes. Stir in tomatoes; top with Parmesan.

Makes 4 servings (1 ½ cups each)