Cheese-Stuffed Baby Vegetables

An herb-spiked ricotta- and cream-cheese mixture fills these colorful vegetable appetizers. Low-fat cheeses lessen the the calorie count.

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  • Makes: 10 servings
  • Start to Finish: 30 mins

Cheese-Stuffed Baby Vegetables

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1.0 by 1 people

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Directions

  1. For filling, in a small mixing bowl stir together the ricotta cheese, cream cheese, radish, chives, desired snipped fresh or dried herb, and onion salt. Mix well. Set aside.
  2. Slice a thin layer off the top of each tomato. Using a small spoon, carefully scoop out and discard pulp. Invert tomatoes onto paper towels to drain. If using squash, cut in half lengthwise for zucchini or horizontally for pattypan; scoop out pulp and invert as for the cherry tomatoes.
  3. Stuff the tomatoes and/or squash with filling. Serve immediately or chill until serving time. If desired, garnish with additional desired fresh herb. Makes 10 to 12 servings.

From the Test Kitchen

Prepare filling and stuff vegetables as directed. Arrange stuffed vegetables on a plate; cover and chill up 2 hours. Garnish just before serving.

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Nutrition Facts (Cheese-Stuffed Baby Vegetables)

  • Per serving:
  • 14 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 2 mg chol. ,
  • 29 mg sodium ,
  • 1 g carb. ,
  • 0 g fiber ,
  • 1 g pro.
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