cucumber cups with horse radish

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HORSERADISH

Makes: 18 Appetizers (9 Servings)

Source: The New Family Cookbook for People with Diabetes

Info: http://diabeticgourmet.com/book_archive/details/26.shtml

INGREDIENTS

- 2 ounces reduced-fat cream cheese (Neufchatel),

at room temperature

- 2 tablespoons light or fat-free mayonnaise

- 1 tablespoon drained prepared horseradish

- 1 large peeled cucumber (about 12 ounces), preferably seedless

- 18 small parsley or dill sprigs

DIRECTIONS

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.

Nutritional Information Per Serving (2 cucumber cups)

Calories: 32, Fat: 2 g, Cholesterol: 6 mg, Sodium: 51 mg,

Carbohydrate: 2 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 1 g Diabetic

Exchanges: 1/2 Fat