CUCUMBER CUPS WITH HORSERADISH

Cucumber Cups With Horseradish image

Provided by Lorrie in Montreal

Categories Vegetable

Time 10m

Yield 9 serving(s)

Number Of Ingredients 5

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2 ounces reduced-fat cream cheese, at room temperature (Neufchatel)
2 tablespoons light mayonnaise
1 tablespoon drained prepared horseradish
1 (12 ounce) peeled cucumbers, preferably seedless
18 sprigs fresh parsley or 18 sprigs fresh dill

Steps:

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.

Nutrition Facts : Calories 32.9, Fat 2.3, SaturatedFat 0.9, Cholesterol 4.7, Sodium 52.3, Carbohydrate 2.4, Fiber 0.3, Sugar 0.9, Protein 1