Celery Stuffed with Blue Cheese
Yield
12 servingsPrep
20 minCook
0 minReady
1 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
celery stalks
trimmed, cut into 3 inch lengths |
|
| ½ | cup |
ricotta cheese
|
|
| ½ | cup |
cottage cheese (low-fat 1%)
|
|
| 2 | ounces |
blue cheese
crumbled |
|
| 1 | dash |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
celery stalks
trimmed, cut into 3 inch lengths |
|
| 118 | ml |
ricotta cheese
|
|
| 118 | ml |
cottage cheese (low-fat 1%)
|
|
| 57.8 | ml/g |
blue cheese
crumbled |
|
| 1 | dash |
red hot pepper sauce
|
*
|
Directions
Prepare the celery and place in a bowl of ice and water.
Cover and refrigerate until ready to serve.
In a food processor, purée the ricotta and cottage cheese until smooth.
Transfer to a small bowl. Add the crumbled blue cheese mixture and a dash of Tabasco; stir until blended.
Cover and refrigerate until ready to serve.
At serving time, drain the celery and pat dry with paper towels.
Stuff each rib of celery with a rounded teaspoonful of the blue cheese mixture and arrange on a platter.
