← All recipes

🍽️ Chicory Boats with Creamy Filling

128 kcal · 30 min · 4 servings

Ingredients

• 0.5 small lemon
• 150 g cream cheese (13% fat)
• 150 g low-fat quark
• 50 g sour cream
• 1 tsp mild curry powder
• salt
• 1 pinch cayenne pepper
• 1 bell pepper
• 1 box cress
• 125 g chicory (1 chicory)
• 125 g large red chicory (or 2 small; 1 large red chicory)

Instructions

1. 1. Squeeze the half lemon.
2. 2. Measure out two tablespoons of lemon juice.
3. 3. Put the lemon juice into a bowl.
4. 4. Add cream cheese to the bowl.
5. 5. Add low-fat quark to the bowl.
6. 6. Add sour cream to the bowl.
7. 7. Stir the mixture until smooth.
8. 8. Add curry powder.
9. 9. Salt the mixture to taste.
10. 10. Add cayenne pepper.
11. 11. Halve the bell pepper.
12. 12. Remove the core of the pepper.
13. 13. Wash the pepper halves.
14. 14. Dice the pepper very finely.
15. 15. Take three tablespoons of the diced pepper.
16. 16. Place these three tablespoons on a small plate.
17. 17. Keep these cubes for decoration.
18. 18. Add the remaining diced pepper to the cream cheese mixture.
19. 19. Cut the cress with kitchen scissors.
20. 20. Set aside some cress leaves.
21. 21. Stir the rest of the cress into the cream cheese mixture.
22. 22. Separate the leaves from the chicory head.
23. 23. Wash the chicory leaves.
24. 24. Spin the leaves dry.
25. 25. Fill each chicory leaf with the curry cream cheese mixture.
26. 26. Garnish the filled leaves with the reserved diced peppers.
27. 27. Garnish the leaves additionally with the reserved cress leaves.
28. 28. Serve the filled chicory leaves.

Nutrition per serving

• kcal: 128
• Protein: 11 g · Fett/Fat: 6 g · Carbs: 6 g