Fructose Free Dill Cucumber Cottage Cheese Boats
These cucumber boats are the kind of light, refreshing bite that feels fancy without requiring much effort at all. Hollowed-out English cucumbers become the perfect edible vessel for a creamy, herb-flecked cottage cheese filling that's cool, savory, and genuinely satisfying. Fresh dill and chives bring a bright, garden-fresh flavor that pairs beautifully with the mild tang of low-fat cottage cheese, while garlic powder ties everything together without overpowering the delicate filling. For anyone navigating fructose sensitivity, this recipe is a natural fit — every ingredient here is low in free fructose, so you can snack or serve without second-guessing the ingredient list. Letting the filling rest in the fridge for a few minutes before loading the boats is a small step that makes a real difference, allowing the herbs to bloom and the texture to firm up just enough. These come together quickly, look beautiful on a plate, and work just as well as a light lunch as they do a party appetizer.
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Learn more →Ingredients
4 servings
- 4 medium english cucumbers
- 2 cups low-fat cottage cheese
- 3 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, thinly sliced
- ¼ tsp garlic powder
- ¼ tsp salt
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- 1 tsp fresh dill sprigs (optional)
Instructions
- 1
Trim the ends from each cucumber and halve them lengthwise. Use a small spoon or melon baller to scoop out the seeds and a shallow channel of flesh, leaving a sturdy shell about 1/4 inch thick. Pat the inside of each boat dry with a paper towel.
- 2
In a mixing bowl, combine the cottage cheese, dill, chives, garlic powder, and salt. Stir with a fork until evenly mixed.
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