STUFFED SNOW PEAS

30 large snow peas
1 cup low-fat ricotta cheese
3 tbsp grated Parmesan cheese
2 cloves garlic, pressed
1 tbsp dried dill
30 cooked bay shrimp
30 sprigs (1-inch long) fresh dill

In large stockpot bring 1 quart of water to a boil; blanch snow peas by dropping in boiling water and cooking until they turn bright green (about 30 seconds).

Rinse in very cold water; cut ends off snow peas, slit them open along one edge and set aside.

In a small bowl mix together ricotta, parmesan, garlic, and dill.

Open slit side of each snow pea and fill cavity with ricotta mixture

Garnish each stuffed snow pea with a bay shrimp and a tiny sprig of dill.

Serve chilled or at room temperature.

Makes 30 snow peas; approximately 8 servings
Source: The Healthy Gourmet Cookbook