Cucumber Carrot Bites

From Everyday Food and Husband-Tested in Alice’s Kitchen
Makes 16

My good buddy, Janabai, recently hosted a ladies tea in honor of my birthday. I wanted to contribute a little something to what turned out to be a feast, so I made these. These looked pretty and dainty enough for a ladies tea on a silver tray and were quite scrumptious. I found the recipe in Everyday Food Magazine in their “After-School Snack” section. These can be made up in advance.

1 English cucumber, cut crosswise into 16 thick rounds (This type of cucumber is long, narrow with dark green ridged skin and can be found in the produce section usually wrapped in plastic. No need to remove the seeds or skins.)
Kosher salt & Freshly ground pepper
2 medium carrots, coarsely grated
4 scallions, thinly sliced, white and green parts separated or 1 medium shallot, minced
6 Tablespoons reduced fat sour cream
1 teaspoon white vinegar or rice wine vinegar

Using a melon baller or teaspoon, scoop out a small portion from the center of each cucumber round (without going all the way through.) Season the cucumber “cups” with salt and pepper.
In a small bowl, combine the carrots, sour cream, vinegar, and white parts of the scallions. Season with salt and pepper. Scoop a bit of the sour cream-carrot mixture into each cucumber “cup.” Garnish with the green parts of the scallions.

Nutritional Information for per serving: 18 calories; 0.8 grams fat (0.5 sat. fat); 0.6 grams protein; 2.5 grams carb; 0.5 grams fiber.