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Cucumber Stuffed with Roquefort & Hazelnuts

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Yield

6 servings

Prep

20 min

Cook

0 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
1 each cucumbers
cut in half crosswise
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¼ pound roquefort cheese Camera
1 tablespoon cream Camera
1 teaspoon lime juice Camera
½ teaspoon white pepper
ground
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½ teaspoon caraway seeds Camera
15 each hazelnuts (filberts)
peeled, chopped
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12 each hazelnuts (filberts)
peeled, halved
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Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 79 72% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 344mg 14%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 2%
Calcium 13% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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