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Tuna stuffed Endive

4 oz. soft-spread herb cheese
4 oz. reduced-calorie cream cheese, softened
1 tsp. lemon or lime juice
2 heads Belgian endive or small lettucee leaves or crackers
1 can (3 1/4 oz.) Starkist Tuna, drained and finely flaked
Watercress sprigs or pimento strips for garnish


In blender container or food processor bowl, place cheeses and lemon juice. Cover and process until mixture is well blended. Trim 1/2 inch from bottom stems of endive; separate hearts into leaves. Sprinkle 1 to 2 teaspoons Tuna into each endive leaf; spoon or pie 2 teaspoons of the cheese filing into each endive leaf. Garnish each with a sprig of watercress.


Makes about 24 appetizers








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