Bring cream cheese to room temperature.
In a small bowl, blend cream cheese with 1/2 a lemon, squeezed. Stir in sugar and blend well. Place it into a pastry bag or a cake decorating "syringe".
Cut bottoms off of endive, and wash endive with cold water. Peel outer layers off, one by one, and arrange on a plate. Pipe in cream cheese, and, just 10 mins or so before serving, top with two colors of roe (caviar).
Garnish with parsley. Serve room temperature, or cold.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 48 (67%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 41.6mg||13 %|
|Sodium 130.6mg||5 %|
|Potassium 306.2mg||8 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 1.5g|
|Protein 3.1g||4 %|
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Calories per serving: 72
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