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.
Martha Stewart Living, July 2001
  • Yield Makes 48
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  • 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.

    Recipe Reviews

    Reviews (2)

    • JessieKay23 19 Jun, 2013

      I am having a dinner party this weekend and will definitely have these on the menu, so simple, yet I am sure the guests will appreciate it :)
      The Bestest Ever!

    • cjetski 25 Apr, 2010

      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.