1/2 cup (4 ounces) goat cheese
1/3 cup plain fat-free Greek yogurt
1/8 teaspoon ground red pepper
1 1/4 teaspoons Hungarian sweet paprika, divided
36 Belgian endive leaves (about 3 heads)
For six servings of six leaves each, combine the goat cheese, Greek yogurt, salt, pepper, garlic and 1 teaspoon paprika in a medium bowl; and mash with a fork until smooth. Then top each endive leaf with about 1 teaspoon of the cheese mixture. Sprinkle the remaining 1/4 teaspoon paprika evenly over cheese mixture.