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 (regular, lowfat or fat-free)
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.
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.
- Nutritional facts per serving
- calories (1/8 of recipe)
- total fat
- saturated fat
- vitamin A
- vitamin C