Ricotta-Yogurt Celery Sticks
|Non fat ricotta cheese||1 Cup (16 tbs)|
|Grated lemon peel||1 Teaspoon|
|Plain non-fat yogurt||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Chopped scallions||1 Tablespoon|
|Celery stalks||16 , trimmed and chilled|
1. Combine ricotta cheese and yogurt.
2. Line a colander with a coffee filter or several layers of clean, dry cheesecloth. Place cheese-yogurt mixture in colander and set over a deep bowl. Cover with plastic wrap and refrigerate for 8 hours. Discard liquid in bowl.
3. Combine yogurt-cheese mixture with scallion, lemon peel, and pepper.
4. Stuff each celery stalk with 1 tablespoon of yogurt-cheese mixture.
Variation Delete scallions and lemon peel. Add 1 tablespoon grated carrot, 1 tablespoon minced green bell pepper, 1 tablespoon finely chopped cucumber, and 1 tablespoon fresh minced parsley. Serve in hollowed-out cherry tomatoes instead of celery sticks.
Serving size: Complete recipe
Calories 262 Calories from Fat 11
% Daily Value*
Total Fat 1 g1.9%
Saturated Fat 0.3 g1.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 655.4 mg27.3%
Total Carbohydrates 37 g12.4%
Dietary Fiber 11.8 g47.3%
Sugars 22.1 g
Protein 30 g59.6%
Vitamin A 72% Vitamin C 49.4%
Calcium 148.1% Iron 12.6%
*Based on a 2000 Calorie diet