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Photo:Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek
Active Time:20 minsTotal Time:20 minsServings:2Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:2
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:2
Servings:
2
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1largeEnglish cucumber4ouncescream cheese, at room temperature2tablespoonslow-fat plain strained yogurt2tablespoonssliced fresh chives2tablespoonschoppedfresh dill½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1largeEnglish cucumber
4ouncescream cheese, at room temperature
2tablespoonslow-fat plain strained yogurt
2tablespoonssliced fresh chives
2tablespoonschoppedfresh dill
½teaspoonground pepper
DirectionsTrim ends off cucumber; cut an 8-inch length from the cucumber (reserve remaining cucumber for another use). Using a vegetable peeler, slice the cucumber lengthwise to get 12 strips. On a clean cutting board, shingle the cucumber strips vertically into a sheet about 8 inches wide.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph WanekStir 4 ounces cream cheese, 2 tablespoons yogurt, 2 tablespoons each chives and dill and ½ teaspoon pepper in a small bowl. Spread the mixture over the whole cucumber sheet, leaving an inch at the top and bottom edges. Using a chef’s knife, carefully lift the bottom edge off the cutting board to start rolling; roll up the cucumber sheet. Slice the cucumber roll into 10 pieces.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph WanekEatingWell.com, August 2024
Directions
Trim ends off cucumber; cut an 8-inch length from the cucumber (reserve remaining cucumber for another use). Using a vegetable peeler, slice the cucumber lengthwise to get 12 strips. On a clean cutting board, shingle the cucumber strips vertically into a sheet about 8 inches wide.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph WanekStir 4 ounces cream cheese, 2 tablespoons yogurt, 2 tablespoons each chives and dill and ½ teaspoon pepper in a small bowl. Spread the mixture over the whole cucumber sheet, leaving an inch at the top and bottom edges. Using a chef’s knife, carefully lift the bottom edge off the cutting board to start rolling; roll up the cucumber sheet. Slice the cucumber roll into 10 pieces.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek
Trim ends off cucumber; cut an 8-inch length from the cucumber (reserve remaining cucumber for another use). Using a vegetable peeler, slice the cucumber lengthwise to get 12 strips. On a clean cutting board, shingle the cucumber strips vertically into a sheet about 8 inches wide.
Stir 4 ounces cream cheese, 2 tablespoons yogurt, 2 tablespoons each chives and dill and ½ teaspoon pepper in a small bowl. Spread the mixture over the whole cucumber sheet, leaving an inch at the top and bottom edges. Using a chef’s knife, carefully lift the bottom edge off the cutting board to start rolling; roll up the cucumber sheet. Slice the cucumber roll into 10 pieces.
EatingWell.com, August 2024
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Nutrition Facts(per serving)221Calories20gFat7gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
