2sun dried tomatoescut into small pieces for the topping
Slice the ends off the cucumber and peel the skin off in stripes.
Cut the cucumber into half inch slices.
Use a small spoon to scrape the seeds from each cucumber half. This will leave the space needed for the cream cheese filling.
In a food processor blend the basil and cream cheese until you have a green paste.
Spoon the cream mixture into a piping bag with a star attachment and pipe the mixture into the cucumber.
Top with the sun dried tomato pieces
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.