Stuffed Endive Spears

Stuffed Endive Spears 150 Author: Canadian Living Credits: Stuffed Endive Spears 150

A refreshing finger food, endive leaves are a crunchy foil for smooth, homemade herbed yogurt cheese.

  • Portion size 24 servings

Ingredients

  • 2 cups plain yogurt
  • 3/4 cups diced sweet red peppers
  • 2 tablespoons chopped fresh Italian parsley
  • 1 clove garlic minced
  • 1 pinch each salt
  • 1 pinch each pepper
  • 3 belgian endive
  • 24 pecan halves toasted

Method

Line sieve with double thickness cheesecloth. Scrape yogurt into sieve; place over bowl. Cover with plastic wrap; refrigerate until reduced to 1 cup (250 mL), about 6 hours. Discard liquid. (Make-ahead: Refrigerate for up to 24 hours.)

In large bowl, stir together drained yogurt, red pepper, parsley, garlic, salt and pepper; set aside.

Trim bottom off each endive. Remove 24 of the larger leaves, reserving remaining leaves for another use; wash and pat dry. Spoon 1 tbsp (15 mL) yogurt mixture near bottom of each leaf. Top with pecan half.

Nutritional facts Per piece: about

  • Sodium 71 mg
  • Protein 1 g
  • Calories 24.0
  • Total fat 2 g
  • Cholesterol 2 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Stuffed Endive Spears

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