Make this for: Snack
This Recipe Makes: 9 Serving(s)
Reduced fat cream cheese and light or fat free mayonnaise keep the fat out while adding a nice creamy texture. Horseradish and parsley or dill sprigs jazz these up.
What you’ll need
2 oz reduced fat cream cheese (Neufchatel), at room temperature2 tbsp. light or fat-free mayonaise1 tbsp. drained prepared horseradish1 large peeled cucumber (about 12 ounces), preferably seedless18 small 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. 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 cups)