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Caviar Stuffed Endive
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1/2 cup cottage cheese
2 tbl. salmon caviar
3 tbl. finely snipped fresh chives or minced scallions
3 Belgian endives, separated into 24 leaves
1/3 cup assorted julienned vegetables (bell pepper, carrot, scallion)
In a mini-food processor or hand-held blender, puree the cottage cheese until smooth and creamy. Stir in 2 tablespoons of chives. Spread a little of the cottage cheese mixture in the base of each endive leaf, then top each mound of cheese with a dab of the caviar. Arrange the vegetables decoratively in the endive leaves. Garnish with the remaining 1 tablespoon chives, place on a platter and serve.
Makes 24 servings. 2.4 carbs per serving.
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