||medium carrots (approximately 3/4-inch diameter)
|Peel carrots. Cut a thin slice off both ends of carrots and cucumber. Cut cucumber in half crosswise. Remove cucumber seeds using The Corer.
|Insert carrot into center of cucumber; trim off excess carrot, if necessary. Slice cucumber into 14-inch-thick rounds. Repeat with remaining carrot and cucumber half. Serve with dip. |
Yield: 12 servings
Nutrients per serving: (2 slices): Calories 10, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 2 g, Protein 0 g, Sodium 5 mg, Fiber 0 g