Cucumber Cups With Creamy Salmon Whip
- Level: Easy
- Yield: 24 pieces, or 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 60
- Total Fat
- 3 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 10 milligrams
- Sodium
- 190 milligrams
- Carbohydrates
- 5 grams
- Dietary Fiber
- 1 grams
- Protein
- 5 grams
- Total: 30 min
- Prep: 30 min
Ingredients
1/2 cup low-fat cottage cheese
1 tablespoon nonfat or 1% milk
4 scallions, white parts only, sliced
4 ounces thinly sliced smoked salmon
1/4 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 a pinch of white pepper and process until smooth and creamy. Refrigerate at least 1 hour or overnight.
- Cut the cucumbers into 3/4-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, up to 1 hour.