alive logo

Cucumber Waldorf Cupcakes


    Celebrate Earth Day with cucumber cupcakes! These are made with fresh hulled cucumber cups and piped with a delicious Waldorf-style filling.


    2 long English cucumbers
    1/2 cup (125 mL) full-fat Greek-style plain yogurt
    1 Tbsp (15 mL) finely chopped fresh dill
    Salt and freshly ground black pepper
    1/4 cup (60 mL) very finely minced celery
    1/4 cup (60 mL) very finely shredded and chopped red cabbage
    1/4 cup (60 mL) finely chopped sprouted walnuts
    1/2 cup (125 mL) halved seedless green grapes

    Peel cucumbers and score with tines of fork. Cut crosswise into 1 1/2 in (4 cm) wide pieces and hollow out centres using melon baller. Be sure to leave a base in the piece of cucumber in order to hold filling.

    Combine yogurt and dill in small bowl. Stir to blend. Add salt and pepper to taste. Gently fold in celery and cabbage. Spoon mixture into hollowed-out cucumber cups.

    Sprinkle each cupcake with walnuts and garnish with grape half. Arrange on platter and refrigerate. Serve within a couple of hours.

    Serves 8.

    Each serving contains: 60 calories; 2 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 6 g carbohydrates (4 g sugars, 1 g fibre); 14 mg sodium

    source: "Earth Hour Appies", alive #389, March 2015


    Cucumber Waldorf Cupcakes




    SEE MORE »
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.