Looking for an easy-to-prepare, yet elegant and healthy snack to bring to your next holiday party? Skip the vegetable relish tray and bring these beautiful bite-sized snacks. Holiday gatherings often include a variety of dips and spreads, which can be high in carbs and saturated fat. By using cucumbers as your “cracker” and low-fat dairy, this recipe is low in saturated fat. It also contains a nice amount of protein and is considered carbohydrate-free.
Ingredients
½ cup low-fat cottage cheese
1 tablespoon skim milk
4 scallions, white parts only, sliced
4 ounces thinly sliced smoked salmon
¼ cup whipped cream cheese
1 tablespoon fresh lemon juice
Freshly ground white pepper
2 large English cucumbers
1 tablespoon chopped fresh chives
Directions
Process the cottage cheese and milk in a food processor until smooth. Add the scallions, salmon, cream cheese, lemon juice, and pepper. Process until smooth and creamy. Refrigerate at least 1 hour, or overnight.
Cut the cucumbers into ¾-inch thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup.
Fill each cup with about 2 teaspoons of the salmon whip and sprinkle with the chives. Cover and refrigerate until ready to serve.
The post Cucumber Cups with Creamy Salmon Whip appeared first on ThedaCare.
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