Cream Cheese Stuffed Cucumbers

I have a quick and easy appetizer for day 6 of the marathon. I saw this on food network few years ago and was meaning to make it ever since. I finally made it today and I substituted a few ingredients just for my convenience. I made half the recipe and used non fat ingredients.  My theme for this marathon is recipe less picture post, hence I won’t be sharing the recipe now. I will do so once the marathon is over.

Source: Sandra Lee
Preparation Time: 10 – 15 minutes
Serves: 3-4

Updated the recipe on July 11, 2011

Ingredients:

• 1 English Cucumber
• 4 oz. fat free cream cheese
• 4 oz. fat free sour cream
• Diced ham cut into small pieces (recipe called for smoked salmon)
• 1/2 small Onion finely chopped
• Cilantro chopped
• Salt & ground black pepper to taste
• Some Lime juice

Preparation:

• Chop onions, cilantro and ham cubes.



• In a bowl take cream cheese, sour cream, ham, onion, cilantro, salt, pepper and lime juice to make the filling.



• Mix together all the ingredients in the bowl. Taste the filling and adjust the seasoning if required.



• Wash and peel the cucumber as shown in the picture.



• Remove the tips and slice the cucumber in to 3/4-1″ slices.



• With a melon baller or scooper, scoop out the seeds and some the flesh from each slice.  Scoop out 2/3rds of the flesh from the cucumber slice. Don’t scoop out all the flesh.



• Prepare a pastry bag and use star 8 tip. I used a Ziploc bag.







• Fill the bag with the filling.



• Pipe in the filling into the cucumber slices.

Note:

• I did not have the right tip and could not pipe the filling into the cucumber. Some the ingredients in the filling got stuck in the tip. I had to remove the tip and pipe in the filling without a tip.
• I substituted smoked salmon with diced ham but I did not really care much for the ham in the filling.  I would try smoked salmon or skip it all together.

This day in 2008 Egg Pulusu