| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheese | 12 | Servings | |
INGREDIENTS
| 12 | Outside ribs celery, trimmed | |
| and cut into 3" lengths | ||
| 1/2 | c | Part-skim ricotta |
| 1/2 | c | Low-fat cottage cheese |
| 2 | oz | Crumbled blue cheese |
| ds | Tabasco or other hot sauce |
INSTRUCTIONS
Prepare the celery and place in a bowl of ice and water. Cover and refrigerate until ready to serve. In a food processor, puree 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. Nutritional analysis per serving: 44 calories; 2 grams total fat; 4 grams protein; 2 grams carbohydrates; 7 milligrams cholesterol; 152 milligrams sodium. Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on May 31, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 38
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 7.1mg
Sodium: 117mg
Potassium: 33mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 3.3g