Combine pecans and parsley in blender or food processor and pulse until powdery in texture. Add cheese, milk, garlic, paprika, and ground red pepper and puree until smooth. Fill cucumbers with mixture, patting into place with fork or spoon. Slice into wedges and lightly sprinkle tops with a little extra paprika.
Ingredients:
1/2 cup pecan halves 1/4 cup chopped fresh parsley 1/2 cup crumbled feta cheese (about 2 oz) 1/4 cup fat-free milk 1 clove garlic, minced 1/2 tsp mild paprika 1/8 tsp ground red pepper 4 cucumbers, peeled, halved lengthwise and seeded
Preparation:
Combine pecans and parsley in blender or food processor and pulse until powdery in texture. Add cheese, milk, garlic, paprika, and ground red pepper and puree until smooth.
Fill cucumbers with mixture, patting into place with fork or spoon. Slice into wedges and lightly sprinkle tops with a little extra paprika.