Servings: 35
1 8 1/4-ounce can pineapple, well-drained
1/2 cup shredded carrot
1/2 pound Ricotta cheese
1/2 cup plain yogurt
1 teaspoon lemon juice
2 4 1/2-ounce cans small shrimp, drained
2 hard cooked eggs, chopped
1/2 cup roasted and chopped Oregon hazelnuts
Appetizer Cream Puffs (see recipe)
Combine first five ingredients. Fold in shrimp, eggs and nuts. Cover and chill. Just before serving, spoon a rounded tablespoon of filling into each cream puff.
Yield: 35 to 40 puffs.
1 8 1/4-ounce can pineapple, well-drained
1/2 cup shredded carrot
1/2 pound Ricotta cheese
1/2 cup plain yogurt
1 teaspoon lemon juice
2 4 1/2-ounce cans small shrimp, drained
2 hard cooked eggs, chopped
1/2 cup roasted and chopped Oregon hazelnuts
Appetizer Cream Puffs (see recipe)
Combine first five ingredients. Fold in shrimp, eggs and nuts. Cover and chill. Just before serving, spoon a rounded tablespoon of filling into each cream puff.
Yield: 35 to 40 puffs.
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