Yield: 1 servings
|6||10" celery stalks|
|¼ cup||Canned crushed pineapple|
|½ cup||Soft "light" cream cheese|
|2 tablespoons||Creamy peanut butter|
|¼ cup||Raisins or dried fruit bits|
|¼ teaspoon||Hot pepper suace; (optional)|
|3 tablespoons||Dry-roasted; finely crushed nuts|
Rinse stalk; dry with paper towel. With small, sharp knife, trim leafy parts off celery stalks. Drain pineapple well in strainer. In medium bowl, combine drained pineapple, cream cheese, peanut butter and honey. Stir with rubber spatula until well mixed. Stir in raisins or fruit bits and hot sauce, if desired. With table knife, fill groove of each stalk with cheese mixture. Sprinkle crushed nuts over stalks. Place filled stalks on large serving tray. Refrigerate 30 minutes. Remove from refrigerator. Cut each stalk into 5 equal-sized pieces and serve.
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