Stuffed Endive
Stuffed Endive - Fresh and fast: Delicious finger food
Healthy, because
Even smarter
Nutritional values
This recipe can work well as an appetizer or a mid-day snack. The stuffed leaves contain few calories, but are satiating thanks to their lean protein and fiber content. In addition, they provide calcium, plenty of vitamin C and provitamin A.
If you would like it mild, you should carefully cut out the bitter stalk of chicory. The red-stemmed varieties taste more mild, as they are a cross between red radicchio and white chicory.
(Percentage of daily recommendation)
| Calorie | 128 cal. | (6 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 310 mg | (8 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 24 mg |
Ingredients
- Ingredients
- ½ small lemon
- 5 ozs Cream cheese (13% fat)
- 5 ozs Greek yogurt
- 2 ozs Sour cream
- 1 tsp mild Curry powder
- salt
- 1 pinch cayenne pepper
- 1 Bell pepper
- 1 bed Cress (such as watercress)
- 1 large white Endive (or 2 small)
- 1 large red Endive (or 2 small)
Kitchen utensils
Preparation steps
Squeeze the lemon half and measure out 2 tablespoons of juice.
Mix lemon juice with cream cheese, quark and sour cream in a bowl until smooth. Season with curry powder, salt and cayenne pepper.
Halve bell pepper, remove seeds, rinse and pat dry. Chop pepper very finely. Set 3 tablespoons aside for garnish and add the rest to the cheese mixture.
Cut the cress from the bed with kitchen shears. Set some cress aside for garnish and stir the rest into the cheese mixture.
Separate the leaves of endive, rinse and spin dry. Fill leaves with cheese filling, garnish with reserved bell pepper and cress and serve.
