Sweeten the day

Celebrate spring with these refreshingly fruity delights that are a breeze to toss together

Strawberry Cheesecake Tartlets

Refrigerated cookie dough creates the snappy crust for our too-cute bites

1/2 of (16.5 oz.) pkg. refrigerated sugar cookie dough

3 Tbs. all-purpose flour

1 (8 oz.) pkg. cream cheese, at room temp.

3/4 cup + 1 tsp. confectioners' sugar

1 tsp. vanilla extract

1 tsp. fresh lemon juice

1 cup whipped cream

1/2 qt. small strawberries, stemmed

Fresh mint leaves (optional)

• Heat oven to 350°F. Arrange 10 (21/2") mini fluted nonstick tart pans on baking sheet; coat with cooking spray. Mix cookie dough and flour until well combined. Divide into 10 balls; press into bottom and up side of pans. Bake until puffed, about 10 min. Tamp down centers with spoon. Bake until golden, 10–12 min. Let cool in pans 10 min. Run knife along edge to loosen. Transfer to rack; let cool completely.

• On medium speed, beat cream cheese until smooth, about 1 min. Add confectioner's sugar, vanilla and lemon; beat until very smooth, 2–3 min. Fold in whipped cream (makes 11/4 cups).

• Spoon 2 Tbs. cheesecake mixture into each shell. Chill 15 min. Top with berries. Sift remaining confectioners' sugar over tartlets. If desired, garnish with mint.

Servings: 10. Active time: 35 min.

Total time: 1 hr., 20 min.

Calories: 260 Protein: 3g Fat: 16g (9g sat.)

Chol.: 45mg Carbs.: 32g Sodium: 140mg

Fiber: 16g Sugar: 9g

Mini Lemon Bundts

A touch of savory thyme in the batter perfectly complements the zesty lemon in these tender cakes

11⁄4 cups all-purpose flour

1⁄2 tsp. baking powder

1⁄4 tsp. baking soda

1⁄4 tsp. salt

2 eggs