Stuffed Mini Cucumber
with Tomato Cottage Cheese
|Saturated Fat Acids||1 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Rinse cucumber, wipe dry, cut in half lengthwise and remove the seeds with a teaspoon.
Toast sunflower seeds in a dry non-stick pan until light brown.
Rinse the tomatoes, drain and cut out stems. Cut tomatoes into quarters, then into fine dice.
Mix cottage cheese in a small bowl with sunflower seeds and diced tomatoes. Season with salt and pepper.
Rinse basil, shake dry, pluck leaves and cut into fine strips. Fill the cucumber halves with tomatoes and cottage cheese, sprinkle with basil and serve.