Stuffed Endive Cups Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 325°F.
Place pecans on baking sheet and toast until golden brown, about 15 minutes. Cool and coarsely chop.
Combine chutney, pecans and cream cheese and refrigerate.
No more than 2 hours before serving, fill endive cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1291.42 Kcal (5407 kJ)
Calories from fat	92.62 Kcal
		% Daily Value*
Total Fat	10.29g	16%
Cholesterol	15.59mg	5%
Sodium	1627.29mg	68%
Potassium	50.91mg	1%
Total Carbs	242.26g	81%
Sugars	6.27g	25%
Dietary Fiber	234.23g	937%
Protein	79.44g	159%
Vitamin C	625.4mg	1042%
Iron	78.1mg	434%
Calcium	3133.4mg	313%

Amount Per 100 g
Calories	19.39 Kcal (81 kJ)
Calories from fat	1.39 Kcal
		% Daily Value*
Total Fat	0.15g	16%
Cholesterol	0.23mg	5%
Sodium	24.43mg	68%
Potassium	0.76mg	1%
Total Carbs	3.64g	81%
Sugars	0.09g	25%
Dietary Fiber	3.52g	937%
Protein	1.19g	159%
Vitamin C	9.4mg	1042%
Iron	1.2mg	434%
Calcium	47mg	313%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

25.9

Points
17

PointsPlus

Good Points

low calorie,
fat free,
saturated fat free,
very low sodium,
cholesterol free,
sugar free,
good source of fiber

Bad Points

High in Sodium

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