Cucumber Cups
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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.
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Martha Stewart Living, July 2001
- Yield Makes 48
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Ingredients
- 2 seedless cucumbers (each 9 1/2 inches long), washed
- 1/2 cup low-fat cottage cheese
For the Garnish
- Clover sprouts
Directions
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Slice cucumbers in half lengthwise; trim ends. Cut each half into 3/4-inch pieces.
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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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These are perfect little bites to start a nice weekend dinner. Everyone loved them. I used an english cuke and topped them with a couple of sprouts. They look so fresh and taste that way too.