Cucumber canoes filled with carrots and broccoli.

Cucumber Canoes

Recipe from: Maine EFNEP

Ingredients 

  • 6 Cucumbers Mini
  • 1 cup Cottage Cheese Low-fat
  • 6 Carrots Or celery or broccoli

Equipment

  • Knife
  • Spoon

Instructions

  • Slice the cucumbers in half lengthwise. Scoop the seeds out with a spoon.
  • Fill the cucumber canoes with cottage cheese and add the broccoli, carrot or celery sticks.

Video

Notes

  • Add your favorite seasonings like everything-bagel seasoning or pepper.

Nutrition

Nutrition Facts
Cucumber Canoes
Amount per Serving
Calories
 
194
Calories from Fat 18
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
3
mg
1
%
Sodium
 
402
mg
17
%
Potassium
 
1337
mg
38
%
Carbohydrates
 
36
g
12
%
Fiber
 
6
g
25
%
Sugar
 
18
g
20
%
Protein
 
14
g
28
%
Vitamin A
 
21042
IU
421
%
Vitamin C
 
24
mg
29
%
Calcium
 
182
mg
18
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Broccoli, Carrot, Carrots, Celery, Cottage Cheese, Cucumber, Gluten Free, Vegetarian