For easiest preparation, spread the cream
cheese mixture in the celery first, then slice.
Stuffed Celery Bites
- Nonstick cooking spray
2 tablespoons pine nuts
1 clove garlic, minced
8 stalks celery
1 (8-ounce) tub cream cheese with dried tomato OR cream cheese
1/4 cup (1-ounce) shredded Italian cheese blend
2 tablespoons dry-roasted shelled sunflower seeds
Celery leaves, (optional)
- Lightly coat a skillet with cooking spray.
Add pine nuts and garlic. Cook over medium heat for 3 to 5 minutes
or until nuts are golden brown, stirring frequently. Set aside.
- Remove tops and wide base from celery.
Using a vegetable peeler, remove two thin strips from the rounded
side of the celery, creating a flat surface.
- In a small bowl combine the cream cheese
and shredded Italian cheese. Spread or spoon cheese mixture into
celery. Cut each filled stalk of celery into 2-inch pieces. Sprinkle
half the pieces with the pine nut mixture and half with the sunflower
seeds. If desired, stuff celery up to 4 hours before serving;
cover, chill, cut, and add nuts and seeds just before serving.
If desired, garnish with celery leaves.
Makes 8 servings.
Nutritional facts per serving: calories: 132, total fat: 13g, saturated fat: 7g,
cholesterol: 31mg, sodium: 152mg, carbohydrate: 3g, fiber: 1g,
protein: 4g, vitamin A: 7%, vitamin C: 5%, calcium: 6%, iron:
3%
Recipe provided by Better
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and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.