Ingredients
1 carrot, shredded (about 1/2 cup), divided
½ cup PHILADELPHIA chive & onion 1/3 less fat than cream cheese
2 cucumbers, cut lengthwise in half, seeded
½ cup PHILADELPHIA chive & onion 1/3 less fat than cream cheese
2 cucumbers, cut lengthwise in half, seeded
Directions
- RESERVE 2 tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots.
- CUT each cucumber half into 5 pieces to serve.
Kraft Kitchens tips:
FAMILY FUN
Let the kids make cucumber "boats" instead! Just fill the cucumber shells with the cream cheese mixture as directed. Then, add snow peas for the sails. Decorate with other cut-up fresh vegetables as desired to resemble colorful sailboats.
Nutrition Facts
Provided by: Philadelphia Cream Cheese
Per Single Serving / Serves 4 Total
- Calories 90
- Total Fat 6 g
- Saturated Fat 3.5 g
- Sodium 180 mg
- Total Carbohydrates 8 g
- Fiber 1 g
- Protein 3 g
- Cholesterol 20 mg
- Sugars 5 g
- Iron 2%
- Vitamin C 8%
*
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
