Fresh fruity mmm

A creamy filling complements two kinds of chocolate and the season's best cherries

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Choco-Cherry Brownies

1 (18.2 oz.) pkg. brownie mix

1 egg

1/3 cup oil

15 oz. white chocolate, chopped

2 (8 oz.) pkgs. cream cheese, at room temp.

11/4 cups butter, at room temp.

12 drops liquid red food coloring

8 oz. fresh cherries, pitted, halved (or thawed frozen sweet cherries)

1 cup dark chocolate chips

1 Heat oven to 325°F. Line 13"x9" baking pan with foil; coat with cooking spray. Prepare brownie mix according to package directions with egg, oil and 1/3 cup water. Spread in pan. Bake until pick inserted in center comes out clean, 18-20 min. Cool.

2 Melt 12 oz. white chocolate. On medium speed, beat cream cheese and 1 cup butter until smooth. Beat in melted chocolate, then food coloring. Fold in cherries. Spread over brownie. Cover; chill 2 hrs.

3 In microwave-safe bowl, combine dark chocolate chips and remaining butter. Microwave in 30 sec. increments until melted; stir until smooth. Spread over cherry layer. Chill 4 hrs. Cut into squares. Melt remaining 3 oz. white chocolate; drizzle over brownies.

SERVINGS: 24

ACTIVE time: 1 min.

TOTAL time: 7 hrs.

Vegetable Spring Rolls

Thanks to coleslaw mix, these bites are a cinch to make

6 cups coleslaw mix

1 cup shredded carrots

3 scallions, sliced

1/3 cup chopped fresh cilantro

1 Tbs. low-sodium soy sauce

1 Tbs. grated ginger

1 clove garlic, minced

8 egg roll wrappers

1/4 cup oil

1/4 cup sweet Asian chili sauce