For easiest preparation, spread the cream cheese mixture in the celery first, then slice.

Stuffed Celery Bites

Nonstick cooking spray 2 tablespoons pine nuts 1 clove garlic, minced 8 stalks celery 1 (8-ounce) tub cream cheese with dried tomato or cream cheese (regular, lowfat or fat-free) 1/4 cup (1-ounce) shredded Italian cheese blend 2 tablespoons dry-roasted shelled sunflower seeds Celery leaves, (optional)

Lightly coat a skillet with cooking spray. Add pine nuts and garlic. Cook over medium heat for 3 to 5 minutes or until nuts are golden brown, stirring frequently. Set aside.
Remove tops and wide base from celery. Using a vegetable peeler, remove two thin strips from the rounded side of the celery, creating a flat surface.
In a small bowl combine the cream cheese and shredded Italian cheese. Spread or spoon cheese mixture into celery. Cut each filled stalk of celery into 2-inch pieces. Sprinkle half the pieces with the pine nut mixture and half with the sunflower seeds. If desired, stuff celery up to 4 hours before serving; cover, chill, cut, and add nuts and seeds just before serving. If desired, garnish with celery leaves.

Makes 8 servings.

Nutritional facts per serving: calories (1/8 of recipe): 132, total fat: 13g, saturated fat: 7g, cholesterol: 31mg, sodium: 152mg, carbohydrate: 3g, fiber: 1g, protein: 4g, vitamin A: 7%, vitamin C: 5%, calcium: 6%, iron: 3%