Tuna Salad in Cucumber Cups (WW 6 Points)

Light and fruity, served in cute lil' cucumber cups, these tuna salad fingerfoods are great dinner fare or appetizers at your next party.  They saved for several days, so I was able to take them into work for a while, and everyone oooohed and aaaaahed at my mad culinary skillz.  Too bad it was a Pinterest idea, a WW recipe, and SO EASY I really didn't feel impressive at all.  But I was happily satisfied, for sure!  These are delicious.

TUNA SALAD IN CUCUMBER CUPS

INGREDIENTS:
3 cans tuna in water, rinsed and drained
1/2 c. light Miracle Whip
1 c. dried cranberries
2 small fresh apples, diced (I think I only used one)
2 Tbsp. lemon juice
1 1/2 Tbsp dried dill weed
6 small cucumbers, sliced into 1 1/2" "cups", using a melon baller to scoop out the cup part. (Almost all the way to the bottom and around the edges)
1 c. raw celery, chopped finely

DIRECTIONS:
1. Combine tuna, mayo, apples, cranberries, celery, lemon juice, and dill in a medium mixing bowl.
2. Spoon tuna salad into cucumber cups, heaping over the top of the cucumber.

About 1 cup of tuna salad per serving, yields six servings (at 6 WW+ Points/piece)

I ended up with 30 cups, so 1 cup tuna salad per 5 cups (1 cucumber's length).  The amount of cucumber you use doesn't actually affect the point total at all, so just make sure you're splitting the salad itself into about 6 servings if you're watching the points.  :)