Lemon and Basil Shooters

• 250g block PHILADELPHIA Cream Cheese, softened
• 1 cup cream
• 3 eggs, lightly beaten
• 1/4 cup lemon juice
• 1/4 cup finely chopped basil
• zest of 1 lemon
• 6 - 8 semi sun-dried tomatoes
• extra basil leaves to garnish

1. Beat Philly* until smooth.
2. Mix through remaining ingredients except semi-sundried tomatoes until smooth.
3. Place a sundried tomato in the shot glasses / small serving vessels and pour mixture over the top.
4. Place in a deep baking dish and fill with warm water until is reaches up to 2/3 of the glass.
5. Bake at 150C for 20 minutes or until just set.
6. Decorate with basil leaves and serve warm or chilled with sesame wafer biscuits.

philadelphia cream cheese, cream, eggs, lemon juice, basil, tomatoes, extra basil

Taken from www.kraftrecipes.com/recipes/lemon-basil-shooters-103339.aspx (may not work)