“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
- 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
- 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
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