Ingredients:

  • 1 large English cucumber (approx. 14 oz / 400g)
  • ½ tsp (3g) sea salt
  • 4 oz (115g) low-fat cream cheese, softened
  • 2 tbsp (30g) plain non-fat Greek yogurt
  • 1 tsp (5ml) fresh lemon juice
  • 1 tbsp (3g) fresh dill, finely chopped
  • ¼ tsp (1g) garlic powder
  • 12 cherry tomatoes
  • 1 tbsp (2g) smoked paprika

Instructions:

  1. Slice the cucumber into ¼ inch (0.6cm) thick rounds. Lay them on a paper towel-lined tray and lightly sprinkle with sea salt. Let them sit for 5 minutes, then pat the tops firmly with another paper towel to remove excess surface water.
  2. In a small bowl, beat the softened cream cheese and Greek yogurt until the texture is velvety and smooth. Stir in the lemon juice, chopped dill, and garlic powder until fully incorporated.
  3. Transfer the mixture to a piping bag or use a spoon to place a dollop of filling in the center of each cucumber round.
  4. Carefully press a piece of cherry tomato into the center of the cream cheese and finish with a dusting of smoked paprika.