Stuffed Spring Peas Recipe

36

Ingredients

1 * 1 package (8 ounces) cream cheese, softened
2 * 2 teaspoons minced chives
1 * 1 teaspoon dried basil
1 * 1 garlic clove, minced
1/2 * 1/2 teaspoon caraway seeds
1/2 * 1/2 teaspoon dill weed
1/4 * 1/4 teaspoon lemon-pepper seasoning
36 * 36 fresh snow peas (about 1/4 pound), trimmed

Preparation

Step 1

Prep: 30 min. + chilling

In a large bowl, combine the first seven ingredients. Cover and refrigerate overnight.

Let filling stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add snow peas; cover and boil for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry. Gently split peas open; pipe about 1 teaspoonful of filling into each pod. Yield: 3 dozen.

Nutrition Facts: 1 appetizer equals 23 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 22 mg sodium, trace carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 fat.

Pretty Stuffed Spring Peas published in Taste of Home April/May 2010, p64