Cucumber Cups with Horseradish - 2g Carbs
Makes: 18 Appetizers (9 Servings)
From: The New Family Cookbook for People with Diabetes
2 oz reduced-fat cream cheese (Neufchatel),
at room temperature
2 Tbsp light or fat-free mayonnaise
1 Tbsp drained prepared horseradish
1 large peeled cucumber (about 12 oz), preferably seedless
18 small parsley or dill sprigs
Combine the cream cheese, mayonnaise, and horseradish; chill
at least 30 minutes. Score the cucumber lengthwise with the
tines of a fork. Cut the cucumber crosswise into 1/2-inch
slices, making 18. Using a melon baller or 1/2 teaspoon
measuring spoon, scoop out a small hollow on the straight
side. Do not cut all the way through.
Transfer the cream cheese mixture to a pastry bag fitted with
a fluted tip. Pipe the cheese mixture into the cucumber cups.
(Use a small spoon if a pastry bag is not available.) Garnish
the tops of the cups with parsley or dill sprigs.
Nutritional Information Per Serving (2 cucumber cups)
32 Calories, 2g Fat, 6mg Cholesterol, 51mg Sodium, 2g Carbs,
0 Dietary Fiber, 1g Sugars, 1g Protein
Diabetic Exchanges: 1/2 Fat