A few drops of pomegrante molasses lends a delicious finish to these refreshing appetizers.
Ingredients:
| 2 (6-oz) containers | Rachel's® pomegranate açai yogurt, strained |
| 8 oz | chèvre (soft goat cheese) |
| 1/4 tsp | salt |
| 2 | seedless (English) cucumbers |
| 2-3 tbsp | pomegranate molasses or syrup (available in Middle Eastern markets) |
| fresh chives, for garnish |
Method:
To strain yogurt, pour yogurt into a strainer that has been lined with a coffee filter, paper towel or cheesecloth and then placed over a bowl. Refrigerate 8 hours or overnight. Much of the whey will drain from the yogurt, leaving behind a rich, creamy and flavorful concentrated yogurt.
Prepare cucumber cups. Peel cucumbers, if desired. Cut cucumbers into ½-inch thick slices. Use a small spoon or melon baller to scoop out the centers of each slice, leaving the bottoms intact.
Prepare filling. In a medium bowl whip together chèvre, strained yogurt and salt until light and fluffy using an electric mixer, about 5 minutes. Place mixture in a pastry bag fitted with a star tip.
Pipe filling into each cucumber cup, drizzle with a few drops of pomegranate molasses and garnish with chives. Serve.
Yield: 30 cups
Straining Time: 8+ hours
Prep Time: 25 minutes