ENDIVE WITH CHEVRE AND SHRIMP

4 Belgian endive
5 oz. soft chevre (goat) cheese
1/3 cup low-fat ricotta cheese
Pepper
1/4 lb. cooked shrimp, small
Small sprigs fresh dill (optional)

Divide endive into individual leaves and wash them under cold running water.

In a small bowl, combine the chevre, ricotta, and pepper, to taste.

Fill the wide end of each endive leaf with cheese mixture and top with a shrimp. Garnish each appetizer with sprig of dill (optional).

Makes 30 appetizers
Each appetizer contains 20 calories and 1 gram of fat

Source: the American Institute for Cancer Research