Cucumber and Cream Cheese Sandwich
Light and full of fresh flavor for a spring or summer luncheon!

Servings: 8

• 16 slices whole wheat bread
• 2 tablespoons chopped fresh parsley
• 8 ounces fat free cream cheese, softened
• 1 to 2 teaspoons skim milk
• 1 cucumber, peeled and thinly sliced
• 1/4 teaspoon fresh course ground black pepper
• 3 medium tomatoes, thinly sliced
• 1/4 teaspoon salt
• 8 leaves of green curly leaf lettuce

You may trim the crust from the bread if you prefer.

Mix the softened cream cheese with 1 teaspoon skim milk to make more speadable. Add the chopped parsley and spread on one side of the sandwich. Arrange the cucumber slices on top of the cream cheese mixture. Sprinkle with fresh ground black pepper. Arrange the thinly sliced tomatoes on top of the cucumber slices. Lightly salt tomato slices. Add lettuce leaves and top with second piece of bread. Cover with plastic wrap and chill for 30 minutes. Serve with baked tortilla or potato chips.

Per Serving: 181 Calories
1g Fat (13.9% calories from fat)
10g Protein
31g Carbohydrate
5g Dietary Fiber
2mg Cholesterol
523mg Sodium

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