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🍽️ Fresh Mini Cucumbers with Herb Cream Cheese Filling

100 kcal · 30 min · 4 servings

Ingredients

• 1 mini cucumber (or 100 g salad cucumber)
• 1 tsp sunflower seeds
• 3 cherry tomatoes
• 75 g grainy cream cheese (0.8% fat)
• salt
• pepper
• 2 sprigs basil

Instructions

1. 1. Rinse the mini cucumbers thoroughly under running water.
2. 2. Pat the cucumbers dry with a clean kitchen towel.
3. 3. Cut each cucumber in half lengthwise.
4. 4. Scoop out the inside of the cucumber halves with a teaspoon to create a hollow space.
5. 5. Place the sunflower seeds in a non-stick frying pan.
6. 6. Roast the seeds without added fat over medium heat.
7. 7. Remove the pan from the heat as soon as the seeds turn light brown.
8. 8. Rinse the tomatoes under running water.
9. 9. Cut the tomatoes into quarters.
10. 10. Remove the tough stem ends from the tomato pieces.
11. 11. Dice the soft flesh of the tomatoes into small pieces.
12. 12. Place the cream cheese in a small bowl.
13. 13. Add the roasted sunflower seeds to the cream cheese mixture.
14. 14. Add the diced tomatoes.
15. 15. Mix all the filling ingredients together thoroughly.
16. 16. Season the filling to taste with salt and pepper.
17. 17. Wash the fresh basil leaves under cold water.
18. 18. Shake the leaves dry or pat them gently.
19. 19. Carefully pluck the leaves from the stems.
20. 20. Slice the basil leaves into very fine strips.
21. 21. Fill the hollowed-out cucumber halves with the tomato cream cheese mixture.
22. 22. Sprinkle the filled cucumbers with the basil strips.
23. 23. Arrange the filled cucumbers on a plate.

Nutrition per serving

• kcal: 100
• Protein: 12 g · Fett/Fat: 3 g · Carbs: 5 g