Vegetables can also be stuffed with any of the spread recipes in this chapter.
12 servings (4 pieces each)
12 each: cherry tomatoes, medium mushrooms (stems removed)
12 slices (¾-inch thick) each: cucumber, yellow summer squash
1 cup Roasted Garlic and Three-Cheese Spread (½ recipe) (see p. 10)
Parsley sprigs, ripe olive slices, chopped sun-dried tomato, as garnish
1. Cut tops off tomatoes and remove seeds. Cut thin slices off bottoms, if necessary for tomatoes to stand up securely. Scoop out centers of cucumber and squash slices with melon baller. Fill vegetables with spread, using pastry bag or small spoon. Top with assorted garnishes.
Per Serving:
Calories: 55
% of calories from fat: 24
Fat (gm): 1.5
Saturated fat (gm): 0.9
Cholesterol (mg): 3.8
Sodium (mg): 1
Protein (gm): 5.4
Carbohydrate (gm): 5.2
Exchanges:
Milk: 0.0
Vegetable: 0.5
Fruit: 0.0
Bread: 0.0
Meat: 0.5
Fat: 0.5