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
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
