Serves:  6

 

3 large cucumbers	2 tbsp. fat free mayonnaise
1½ tbsp. reduced fat feta cheese	2 tsp. dried parsley
½ cup fat free ricotta cheese	2 tsp. dried dill weed
¼ cup fat free cream cheese	1½ tbsp. chopped olives

 

Peel cucumbers and cut in half lengthwise; scoop out cucumber seeds and pulp, leaving ½ inch shell. Combine feta, ricotta, cream cheese and mayonnaise in a food processor or blender and process until smooth. Spoon mixture into bowl; add remaining ingredients and mix until blended. Spoon mixture into half the cucumber shells; place remaining shells on top of halves. Cover and refrigerate several hours. Just before serving, slice cucumbers into ¾ inch slices.