Apricot-Ricotta Stuffed Celery Recipe
Apricot-Ricotta Stuffed Celery Recipe photo by Taste of Home
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Apricot-Ricotta Stuffed Celery Recipe

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“This healthful protein filling can double as a dip for sliced apples. I often make it ahead, so kids can help themselves to an after-school snack.” Dorothy Reinhold - Malibu, California
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:25 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 25 servings


  • 3 dried apricots
  • 1/2 cup part-skim ricotta cheese
  • 2 teaspoons brown sugar
  • 1/4 teaspoon grated orange peel
  • 1/8 teaspoon salt
  • 5 celery ribs, cut into 1-1/2 inch pieces

Nutritional Facts

1 each: 12 calories, 0 fat (0 saturated fat), 2mg cholesterol, 25mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 1g protein.


  1. Place apricots in a food processor. Cover and process until finely chopped. Add the ricotta cheese, brown sugar, orange peel and salt; cover and process until blended. Stuff or pipe into celery. Chill until serving. Yield: about 2 dozen.
Originally published as Apricot-Ricotta Stuffed Celery in Healthy Cooking February/March 2010, p40

Reviews for Apricot-Ricotta Stuffed Celery

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motochick179 User ID: 5555951 169941
Reviewed Oct. 11, 2012

"This is a fairly healthy recipe that gives you something sweet. I left the filling on the side as well and have used a variety of different things to try with it. Great for an afternoon snack!"

dverzic User ID: 762717 117327
Reviewed Jul. 26, 2012

"Didn't really like this. Made it for Fourth of July and no one ate it. People would try it but wouldn't finish one. Ended up throwing most of it away. It might be better with regular cream cheese rather than the ricotta."

DMH2 User ID: 4175565 186649
Reviewed Nov. 24, 2011

"I actually didn't stuff these but left it on the side with celery, carrots and pretzel rods. Folks loved it."

larissa766 User ID: 4759586 186395
Reviewed Aug. 22, 2011

"delish! quick, easy, and cures the sweet tooth"

tommypoo User ID: 1263135 171066
Reviewed Aug. 11, 2010

"I loved this snack, and will make it again real soon. Thanks!"

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