Creamy Chive Cucumber Cups

• 3 cucumbers
• 3/4 cup lowfat cottage cheese
• 1/4 cup nonfat plain yogurt (or try low fat sour cream)
• 3 tablespoons finely chopped chives, divided
• 1/8 teaspoon freshly ground black pepper
• 3 -4 dashes hot sauce (optional)
• 1/2 cup finely chopped pitted kalamata olive (or 2 ounce flaked smoked salmon -1/2 cup)

1. Trim off the ends of each cucumber. Using a vegetable peeler, remove 3 evenly spaced strips of peel from each.
2. To make the cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon to remove the seeds from the center of each without cutting through to the bottom.
3. Transfer to a platter; set aside.
4. In a food processor, puree cottage cheese, yogurt(or sour cream), 2 tablespoons chives, pepper and hot sauce.
5. Spoon mixture into cucumbers, top with a sprinkling of the smoked salmon or olives and garnish with remaining chives.
6. Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead). Enjoy!

cucumbers, cottage cheese, nonfat plain yogurt, chives, freshly ground black pepper, olive

Taken from www.food.com/recipe/creamy-chive-cucumber-cups-443880 (may not work)