Cucumber Cups With Creamy Salmon Whip

• 1/2 cup low-fat cottage cheese
• 1 tablespoon nonfat or 1% milk
• 4 scallions, white parts only, sliced
• 4 ounces thinly sliced smoked salmon
• 1/4 cup whipped cream cheese
• 1 tablespoon fresh lemon juice
• Freshly ground white pepper
• 2 large English cucumbers
• 1 tablespoon chopped fresh chives

1. Process the cottage cheese and milk in a food processor until smooth.
2. Add the scallions, salmon, cream cheese, lemon juice and a pinch of white pepper and process until smooth and creamy.
3. Refrigerate at least 1 hour or overnight.
4. Cut the cucumbers into 3/4-inch-thick rounds, discarding the ends.
5. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup.
6. Fill each cup with about 2 teaspoons of the salmon whip and sprinkle with the chives.
7. Cover and refrigerate until ready to serve, up to 1 hour.
8. Per serving (3 pieces): Calories 60; Fat 3 g (Saturated 1 g); Cholesterol 10 mg; Sodium 190 mg; Carbohydrate 5g; Fiber 1 g; Protein 5 g
9. Photograph by Andrew Mccaul

lowfat cottage cheese, nonfat, scallions, salmon, whipped cream cheese, lemon juice, freshly ground white pepper, cucumbers, fresh chives

Taken from www.foodnetwork.com/recipes/ellie-krieger/cucumber-cups-with-creamy-salmon-whip-recipe.html (may not work)