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Creamy Salmon Cucumber Cups

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Serves: 8 (3 cucumber cups each)

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All you need:

  • 1/2 c. low-fat cottage cheese
  • 1 tbsp nonfat or 1% milk
  • 4 scallions, white parts only, sliced
  • 4 oz thinly sliced smoked salmon
  • 1/4 c. whipped cream cheese
  • 1 tbsp fresh lemon juice
  • pinch freshly ground white pepper
  • 2 large English cucumbers
  • 1 tbsp chopped fresh chives

All you do:

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts per serving:

Calories: 60 Fat: 3g
Carbohydrate: 5g Protein: 5g
Cholesterol: 10mg Saturated Fat: 1g
Dietary Fiber: 1g Sodium: 190mg
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