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1/2 cup crumbled blue cheese
6 tablespoons low-fat sour cream
12 endive leaves
4 thin slices turkey bacon, cooked until crisp, crumbled
2 tablespoons dried cranberries
In a bowl, combine the blue cheese and sour cream, mashing together roughly with a fork. Spread 1 1/2 teaspoons of the blue cheese mixture into each leaf. Top with crumbled bacon and dried cranberries and serve.