Cucumber Cups With Horseradish - cooking recipe

Ingredients

2 ounces reduced-fat cream cheese, at room temperature (Neufchatel)
2 tablespoons light mayonnaise
1 tablespoon drained prepared horseradish
1 (12 ounce) peeled cucumbers, preferably seedless
18 sprigs fresh parsley or 18 sprigs fresh dill

Preparation

Combine the cream cheese, mayonnaise, and horseradish; chill at least 30 minutes.
Score the cucumber lengthwise with the tines of a fork.
Cut the cucumber crosswise into 1/2-inch slices, making 18.
Using a melon baller or 1/2 teaspoon measuring spoon, scoop out a small hollow on the straight side.
Do not cut all the way through.
Transfer the cream cheese mixture to a pastry bag fitted with a fluted tip. Pipe the cheese mixture into the cucumber cups.
(Use a small spoon if a pastry bag is not available.)
Garnish the tops of the cups with parsley or dill sprigs.