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.
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
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.
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.
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