Cucumber Cups

Hors d'oeuvres needn't be complicated. This refreshing appetizer, for example, doesn't require any cooking: Cucumbers are simply washed, cut, and hollowed out, then filled with low-fat cottage cheese and topped with clover sprouts.

  • Yield: Makes 48
Cucumber Cups

Photography: Richard Gerhard Jung

Source: Martha Stewart Living, July 2001

Ingredients

  • 2 seedless cucumbers (each 9 1/2 inches long), washed
  • 1/2 cup low-fat cottage cheese

For the Garnish

  • Clover sprouts

Directions

  1. Slice cucumbers in half lengthwise; trim ends. Cut each half into 3/4-inch pieces.

  2. Scoop out the center of each piece of cucumber with a melon baller, and fill with about 1/2 teaspoon cottage cheese. Garnish with clover sprouts, and serve.

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