Cucumber Stuffed with Roquefort & Hazelnuts
Yield
6 servingsPrep
20 minCook
0 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
cut in half crosswise |
|
| ¼ | pound |
roquefort cheese
|
|
| 1 | tablespoon |
cream
|
|
| 1 | teaspoon |
lime juice
|
|
| ½ | teaspoon |
white pepper
ground |
|
| ½ | teaspoon |
caraway seeds
|
|
| 15 | each |
hazelnuts (filberts)
peeled, chopped |
*
|
| 12 | each |
hazelnuts (filberts)
peeled, halved |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
cut in half crosswise |
|
| 113.4 | g |
roquefort cheese
|
|
| 15 | ml |
cream
|
|
| 5 | ml |
lime juice
|
|
| 2.5 | ml |
white pepper
ground |
|
| 2.5 | ml |
caraway seeds
|
|
| 15 | each |
hazelnuts (filberts)
peeled, chopped |
*
|
| 12 | each |
hazelnuts (filberts)
peeled, halved |
*
|
Directions
Hollow out the seeds and about a ¾ inch diameter column from the middle of both halves of the cucumber.
Pat them dry with paper towels and stuff with ingredients.
