Apricot and Ricotta Stuffed Celery
added 11/16/11
25 celery sticks, each 1-1/2-inches in length
3 Tbs. coarsely chopped dried apricots
1/2 cup part skim ricotta cheese
1-1/2 Tbs. sugar
1/4 tsp. grated orange peel
1/8 tsp. salt
Cut thin slice from bottom of each celery stick so it can lie flat; set aside.
Place apricots in food processor or blender; process until finely chopped. Reserve 1 Tbs. apricots for garnish
Add ricotta cheese, sugar, orange peel and salt to food processor; process until cheese is smooth.
Fill celery sticks with cheese mixture. Cover and refrigerate up to 3 hours. Sprinkle with reserved chopped apricots.
