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Cucumber Cups Recipe

Diabetic Friendly Recipe

Cucumber Cups made with reduced fat cream cheese and light or fat free mayonnaise keep the fat out while keeping a nice creamy texture. Horseradish and parsley or dill sprigs jazz these up.

Recipe Ingredients

2 ounces reduced fat cream cheese (Neufchatel), at room temperature
2 tablespoons light or fat-free mayonnaise
1 tablespoon drained prepared horseradish
1 peeled large cucumber (about 12 ounces), preferably seedless
18 parsley or dill sprigs

Cucumber Cups

Recipe Directions

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. Use a melon baller to 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.

Serve hot with barbecue sauce for dipping.

Fresh cucumbers

Healthify This Even More!

Egg Free Mayonnaise: In a blender, combine 1 block of silken tofu (rinsed and drained), 2 tablespoons olive oil, 1 tablespoon mustard, 2 cloves garlic, 2 teaspoons vinegar, 2-1/2 teaspoons sugar and 1/4 teaspoon salt. Blend until smooth. Makes 1-1/2 cup.

Nutrition Information

Recipe makes 18 cups
Serving Size: 2 Cucumber Cups
Calories: 32; Fat: >2g; Cholesterol: 6mg; Sodium: 51mg; Carbohydrates: 2g; Protein: 1g; Fiber: 0g;

Exchanges:  1/2 Fat

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