Cucumber Cups

Photo: Richard Gerhard Jung

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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.

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

Slice cucumbers in half lengthwise; trim ends. Cut each half into 3/4-inch pieces.
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 (1)

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.