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Cheese Stuffed Pecans

Recipe By Shelly :
Serving Size : 10

1 cup Gouda cheese, finely shredded
3 tablespoons sour cream
40 large pecan halves

Bring shredded cheese to room temperature in a medium mixing bowl (allow 30 to 60 minutes). Add sour cream. Beat with an electric mixer until combined and mixture is creamy. Using a scant teaspoon for each, pipe or mound cheese mixture onto the flat side of half of the pecans. Top with remaining pecans, flat side down. Cover and chill up to 1 hour. Makes 10 servings (2 each).

Nutrition facts per serving: 104 calories, 10 g total fat, 3 g saturated fat, 15 mg cholesterol, 96 mg sodium, 2g carbohydrate, 1 g fiber, 4 g protein.

To pipe the Gouda mixture onto the pecans, spoon the mixture into a self-sealing plastic bag and snip off a corner.

Per Serving (excluding unknown items): 87 Calories; 8g Fat (78.4% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 95mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

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