Chef Meg's Easy Cucumber Cups - 2.6g Carbs, 0.6g Fiber, 0.5g Sugar
From: SparkPeople user CHEF_MEG
We often turn to bread, crackers, or other whole-grain products as a
vehicle to get dip from point A to point B. I like to use vegetables
whenever I can. For this spicy, creamy dip, I used cucumber, but you
could use any vegetable: hollowed cherry tomatoes, celery sticks, or
endive leaves.
Chef's Tips - -
Use a piping bag to fill the cups. If you don't have one, place the
mixture in a sandwich bag and snip off a corner.
Not a fan of horseradish? Swap it for your favorite mustard.
Use this same technique with your favorite vegetable dip or flavored
hummus.
Minutes to Prepare: 15
Servings: 12
1 English (seedless) cucumber, peeled
1/2 cup peas*
1 Tbsp horseradish mustard
1/4 cup sour cream, reduced fat
1/4 cup hummus
1 sprig fresh dill, separated into 12 sections
* I used no-salt added canned peas, but you could also use thawed frozen peas.
Cut the cucumber into 12 rounds (approximately 2 inches each). Scoop out
the inner flesh being careful not to scoop out all the way through to the
bottom. Place the slices on paper or cotton towels to drain.
Puree the peas, mustard, and sour cream using a blender or immersion
blender, or mash with a fork until smooth.
Fill each cup with 2 teaspoons of hummus, then fill to the top with the
pea mixture. Garnish with a dill sprig.
Servings: 12
Serving Size: 1 filled cup
Nutrition per Serving:
26.6 Calories, 1.3g Total Fat, 0.5g Saturated Fat, 0g Polyunsaturated Fat,
0.2g Monounsaturated Fat, 2mg Cholesterol, 61.1mg Sodium, 41.7mg Potassium,
2.6g Total Carbs, 0.6g Dietary Fiber, 0.5g Sugars, 0.9g Protein
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