Ants on a Log

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  • Makes: 4 servings
  • Serving Size: 3 pieces
  • Makes: 12 pieces
  • Start to Finish: 15 mins

Ants on a Log

Directions

  1. Cut each celery stalk into three equal pieces (3 to 4 inches each) so you have 12 pieces total. Place celery pieces on a plate or small platter. Fill with Desired Topper. If desired, cover and chill for up to 24 hours.

From the Test Kitchen

Almond Butter Topper:

Spread each piece of celery with 1 teaspoon unsweetened almond butter or natural creamy peanut butter. Sprinkle each with 1/2 teaspoon snipped dried tart cherries and 1/4 to 1/2 teaspoon miniature semisweet chocolate pieces; press gently into almond butter.

Nutrition analysis per serving: 139 calories, 4 g protein, 11 g carbohydrate, 10 g total fat (1 g sat. fat), 0 mg cholesterol, 3 g fiber, 6 g total sugar, 44 mg sodium, 7% Vitamin A, 3% Vitamin C, 8% calcium, 4% iron

Salmon-Cream Cheese Topper:

In a small bowl stir together 3/4 cup light cream cheese spread and 1/4 cup finely chopped smoked salmon (2 ounces). Spread each piece of celery with 2 teaspoons of the salmon mixture. Sprinkle with thinly sliced green onions or snipped fresh dill. Store the remaining salmon mixture in the refrigerator for up to 3 days.

Nutrition analysis per serving: 92 calories, 5 g protein, 3 g carbohydrate, 7 g total fat (4 g sat. fat), 23 mg cholesterol, 1 g fiber, 2 g total sugar, 212 mg sodium, 10% Vitamin A, 3% Vitamin C, 6% calcium, 1% iron

Hummus-Tomato Topper:

Spread each piece of celery with 2 teaspoons garlic-flavor hummus. Top each with 1/2 teaspoon finely chopped oil-packed dried tomatoes and sprinkle each with 1/2 to 1 teaspoon finely crumbled reduced-fat feta cheese or shredded reduced-fat Italian cheese blend.

Nutrition analysis per serving: 95 calories, 3 g protein, 6 g carbohydrate, 7 g total fat (1 g sat. fat), 1 mg cholesterol, 2 g fiber, 2 g total sugar, 231 mg sodium, 7% Vitamin A, 9% Vitamin C, 4% calcium, 3% iron

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