| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Fruits |
|
Shelf life, Shelf4 |
1 |
servings |
INGREDIENTS
| 6 |
|
10" celery stalks |
| 1/4 |
c |
Canned crushed pineapple |
| 1/2 |
c |
Soft "light" cream cheese |
| 2 |
tb |
Creamy peanut butter |
| 1 |
tb |
Honey |
| 1/4 |
c |
Raisins or dried fruit bits |
| 1/4 |
ts |
Hot pepper suace; (optional) |
| 3 |
tb |
Dry-roasted; finely crushed nuts |
INSTRUCTIONS
Rinse stalk; dry with paper towel. With small, sharp knife, trim leafy
parts off celery stalks. Drain pineapple well in strainer. In medium bowl,
combine drained pineapple, cream cheese, peanut butter and honey. Stir with
rubber spatula until well mixed. Stir in raisins or fruit bits and hot
sauce, if desired. With table knife, fill groove of each stalk with cheese
mixture. Sprinkle crushed nuts over stalks. Place filled stalks on large
serving tray. Refrigerate 30 minutes. Remove from refrigerator. Cut each
stalk into 5 equal-sized pieces and serve.
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Converted by MM_Buster v2.0l.
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