Cucumber Cups With Horseradish |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 9 |
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A quick Appie that is also diabetic friendly! 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 |
Directions:
1. Combine the cream cheese, mayonnaise, and horseradish; chill at least 30 minutes.
2. Score the cucumber lengthwise with the tines of a fork.
3. Cut the cucumber crosswise into 1/2-inch slices, making 18.
4. Using a melon baller or 1/2 teaspoon measuring spoon, scoop out a small hollow on the straight side.
5. Do not cut all the way through.
6. Transfer the cream cheese mixture to a pastry bag fitted with a fluted tip. Pipe the cheese mixture into the cucumber cups.
7. (Use a small spoon if a pastry bag is not available.)
8. Garnish the tops of the cups with parsley or dill sprigs.
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