Cucumber Cups

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

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. 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.

Serve hot with barbecue sauce for dipping.

Recipe makes 18 Appetizers (9 Servings).

Serving Size: 6 nuggets plus 1 rounded tablespoon of sauce

Nutritional information per serving (2 cucumber cups):
Calories: 32
Fat: 2g
Cholesterol: 6mg
Sodium: 51mg
Carbohydrates: 2g
Protein: 1g
Fiber: 0g
Exchanges:  1/2 Fat

Courtesy of FitnessandFreebies.com
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