Cranberry Pecan Cream Cheese Stuffed Celery Snow Logs
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These Cranberry Pecan Cream Cheese Stuffed Celery Snow Logs combine crunchy celery with a creamy, tangy, and nutty filling perfect for festive gatherings or easy snacking.
- Prep time
- 15 minutes
- Cook time
- 0 minutes
- Total time
- 15–30 minutes
- Yield
- 8 servings
Ingredients
8 celery stalks 8 ounces cream cheese, softened 1/2 cup dried cranberries, chopped 1/2 cup pecans, toasted and chopped 2 tablespoons honey 1 teaspoon vanilla extract 1/4 teaspoon cinnamon Salt to taste Fresh parsley for garnish (optional)Instructions
- Prep Celery: Wash celery and cut into 3–4 inch pieces. Pat dry completely.
- Toast Pecans: In a skillet, toast pecans over medium heat for 3–4 minutes until fragrant. Cool slightly.
- Mix Filling: Combine cream cheese, chopped cranberries, toasted pecans, honey, vanilla, cinnamon, and salt. Stir until smooth.
- Stuff Celery: Use a spatula to fill celery grooves generously with the cream cheese mixture.
- Garnish: Sprinkle with parsley and arrange on a platter.
- Chill and Serve: Refrigerate for 15–30 minutes before serving.
Notes
Make-Ahead Tip: You can prepare the filling a day ahead and store it in the refrigerator. Fill celery just before serving to maintain crunch.Nutrition
- Calories
- 120 kcal
- Fat
- 9 g
- Saturated fat
- 3.5 g
- Sugar
- 8 g
- Sodium
- 100 mg
- Protein
- 3 g
- Carbohydrates
- 11 g
- Fiber
- 1 g