Creamy Salmon Cucumber Cups
Servings and Ingredients
|½ c.||low-fat cottage cheese|
|1 tbsp.||nonfat or 1% milk|
|4||scallions, white parts only, sliced|
|4 oz.||thinly sliced smoked salmon|
|¼ c.||whipped cream cheese|
|1 tbsp.||fresh lemon juice|
|pinch(es)||freshly ground white pepper|
|2||large English cucumbers|
|1 tbsp.||chopped fresh chives|
- 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.
- 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.
- 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.
60 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 10mg
- Sodium: 190mg
- Total Carbohydrates: 5g
- Protein: 5g