Bacon & Water Chestnut Cups

Popular appetizers called rumaki get a fresh spin with a cool cucumber base.

Ingredients:

1 1/2	medium seedless cucumber
1	1-in. (2.5-cm) piece peeled fresh gingerroot
1	small yellow onion
2	green onions with tops
1	can (8 oz or 199 mL) whole water chestnuts, drained
6	slices bacon
1	garlic clove, pressed
1/4	cup (50 mL) reduced-sodium teriyaki base and glaze (see Cook's Tip)

1. Using Santoku Knife, slice cucumbers crosswise into eighteen 1/2-in. (1-cm) slices. Lightly scoop out seeds to create shallow wells with Core & More, leaving bottoms of cups intact. Set aside. Grate ginger using Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Cut onion lengthwise into quarters; thinly slice quarters crosswise. Thinly slice green onions; set aside for garnish. Coarsely chop water chestnuts using Food Chopper.
2. Cut bacon into 1/4-in. (6-mm) pieces; cook in (10-in./24-cm) Skillet over medium-high heat 5–6 minutes or until crisp. Remove bacon from Skillet using Square Slotted Spoon; drain on paper towels. Drain Skillet, leaving 1 tsp (5 mL) drippings. Add onion to Skillet. Cook 2–3 minutes or until onion begins to brown. Add water chestnuts, ginger and garlic pressed with Garlic Press. Cook 30–60 seconds or until garlic is fragrant; remove from heat. Combine bacon, onion mixture and baste and glaze in Classic Batter Bowl; mix well.
3. Using level Small Scoop, place one scoop of the filling in well of each cucumber cup. Garnish with sliced green onions.

Yield: 18 servings

Nutrients per serving: (1 appetizer): Calories 30, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 3 g, Fiber 1 g, Protein 1 g

Cook's Tips: To substitute baste and glaze, combine 1/4 cup (50 mL) thin reduced-sodium teriyaki sauce, 1 tbsp (15 mL) cold water and 1 tsp (5 mL) cornstarch in Small Batter Bowl. Microwave, uncovered, on HIGH 1–2 minutes or until thickened, whisking every 30 seconds. Teriyaki Sauce with Honey can also be substituted.