Cheese, Bacon and Cranberry Endive Boats
- 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
1. In a bowl, combine the blue cheese and sour cream, mashing together roughly with a fork.
2. Spread 1 1/2 teaspoons of the blue cheese mixture into each leaf.
3. Top with crumbled bacon and dried cranberries and serve.