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Vegetable Cheese Platter

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  Part skim ricotta cheese 2⁄3 Cup (10.67 tbs)
  Plain unflavored yogurt 1⁄4 Cup (4 tbs)
  Dijon mustard 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Mashed garlic 1⁄8 Teaspoon
  White pepper 1 Dash
  Carrot 1⁄4 Cup (4 tbs), grated
  Green bell pepper 1⁄4 Cup (4 tbs), minced
  Celery 1⁄4 Cup (4 tbs), minced
  Cucumber 1 Medium, pared and cut lengthwise into quarters (Cucumber)
  Eggs 2 , hard cooked and cut lengthwise into quarters
  Celery ribs 8 Small
  Tomato 1 Medium, cut into 8 wedges
  Chopped parsley 1 Tablespoon (For Garnish)

In bowl combine cheese with yogurt, mustard, salt, garlic, and pepper.
Add carrot, green pepper, and minced celery; mix well and chill for 1 hour.
Spoon cheese mixture onto center of serving platter.
Cut each cucumber quarter in half crosswise.
Arrange cucumber spears, eggs, celery ribs, and tomato wedges alternately around edge of platter.
Garnish with parsley.

Recipe Summary

Difficulty Level: 
Better Buy
Side Dish
Garnish, Cheese

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 506 Calories from Fat 230

% Daily Value*

Total Fat 26 g40%

Saturated Fat 12.6 g63%

Trans Fat 0 g

Cholesterol 481.1 mg160.4%

Sodium 1029.1 mg42.9%

Total Carbohydrates 34 g11.3%

Dietary Fiber 7 g28.2%

Sugars 15.2 g

Protein 38 g75.5%

Vitamin A 196.7% Vitamin C 125%

Calcium 70.7% Iron 27%

*Based on a 2000 Calorie diet


Vegetable Cheese Platter Recipe