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Appetizer: Radicchio Leaves Stuffed w/Tuna Mousse

Source of Recipe

Internet


List of Ingredients

2 ounces (60 g) water-packed tuna (will come as a 3 1/4-ounce (92 g) can, drained
3 ounces (90 g) low fat cream cheese
1 1/2 tablespoons (22 g) fat free sour cream
few drops fresh lemon juice
1 teaspoon (5 ml) fresh or bottled grated horseradish
freshly ground pepper to taste
8 to 10 small radicchio leaves, rinsed and drained on paper towels
1/4 cup (12 g) minced fresh chives




Recipe

Weigh out the needed tuna. Reserve and refrigerate the rest for a salad or sandwich the next day. Put weighed tuna into a food processor and pulse to chop.

Add the cream cheese, sour cream, lemon juice, horseradish, and pepper. Pulse until well blended. Remove from food processor and place the tuna mousse in a plastic food container. Cover and refrigerate until ready to use.
When ready to use, soften mousse with a wooden spoon and place about 1 tablespoon onto the bottom of each radicchio leaf. Garnish with chives and place on a serving plate.

Per serving: 169 calories (51% calories from fat), 13 g protein, 9 g total fat (5.1 g saturated fat), 7 g carbohydrates, trace dietary fiber, 46 mg cholesterol, 694 mg sodium

Diabetic exchanges: 1 lean protein, 1 carbohydrate (bread/starch), 1 1/2 fat