Radicchio Leaves Stuffed with Tuna Mousse
(makes 2 servings)
| 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 |
- 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 |
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