Ricotta-Yogurt Celery Sticks Recipe
Ingredients
| 1 cup nonfat ricotta cheese | ||
| Lemon peel | 1 Teaspoon, grated | |
| 1/4 cup plain nonfat yogurt | ||
| Black pepper | 1/2 Teaspoon | |
| Scallion | 1 Tablespoon, chopped | |
| 16 stalks celery, trimmed and chilled | ||
Directions
1. Combine ricotta cheese and yogurt.
2. Line a colander with a coffee filter or several layers of clean, dry cheesecloth. Place cheese-yogurt mixture in colander and set over a deep bowl. Cover with plastic wrap and refrigerate for 8 hours. Discard liquid in bowl.
3. Combine yogurt-cheese mixture with scallion, lemon peel, and pepper.
4. Stuff each celery stalk with 1 tablespoon of yogurt-cheese mixture.
Variation Delete scallions and lemon peel. Add 1 tablespoon grated carrot, 1 tablespoon minced green bell pepper, 1 tablespoon finely chopped cucumber, and 1 tablespoon fresh minced parsley. Serve in hollowed-out cherry tomatoes instead of celery sticks.
2. Line a colander with a coffee filter or several layers of clean, dry cheesecloth. Place cheese-yogurt mixture in colander and set over a deep bowl. Cover with plastic wrap and refrigerate for 8 hours. Discard liquid in bowl.
3. Combine yogurt-cheese mixture with scallion, lemon peel, and pepper.
4. Stuff each celery stalk with 1 tablespoon of yogurt-cheese mixture.
Variation Delete scallions and lemon peel. Add 1 tablespoon grated carrot, 1 tablespoon minced green bell pepper, 1 tablespoon finely chopped cucumber, and 1 tablespoon fresh minced parsley. Serve in hollowed-out cherry tomatoes instead of celery sticks.
Chef
