Photo: Markus Spiske
Cucumber-Tomato Bruschetta in Phyllo Cups
11 ingredients
20 min
30 appetizers
openrecipes
Estimated Nutrition (whole recipe, rough)
301
Calories
23g
Protein
11g
Fat
32g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium cucumber, finely diced
- 1 tomato, seeded and finely diced
- 1 small red onion, finely diced
- ¼ cup Breakstone's Sour Cream
- 3 Tablespoons cream cheese, softened at room temperature
- 2 teaspoons lemon juice
- 2 Tablespoons finely chopped chives
- 2 Tablespoons finely chopped parsley
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 packages phyllo cups (found in the freezer section)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes