Cucumber Cups
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
173
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 173 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 43.6 μg | (73 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 479 mg | (12 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 organic Cucumber
- 50 grams cream cheese (naturally light)
- 100 grams Créme legére
- 2 dried Tomatoes
- 1 garlic clove
- 1 Anchovy fillet
- 1 bunch Chives
- salt
- peppers
- 4 tsps Pistachio (chopped, for showering)
Preparation steps
1.
Rinse the cucumber, pat dry and peel along the thin strips of the skin. Cut off the ends and then cut into 5 equal pieces. Cut 4 sticks from one piece for the garnish. Carefully hollow out the remaining 4 pieces with a small spoon to about half way, leaving a 0.5 cm wide margin (approximately 1/4 inch).
2.
Mix the cream cheese with the cream until smooth.
Finely chop the dried tomatoes and peel and crush the garlic. Rinse the anchovy fillets, pat dry and chop. Rinse 2-3 sprigs of chives and cut into rolls.
Stir everything into the cream cheese mixture and season with salt and pepper.
Spoon into the cucumber cups and shower with pistachios. Serve the chives in separate bowls and the cucumber cups decorated with cucumbers sticks.
