- 6 ounces low fat cream cheese
- 1 tablespoon fresh dill, minced
- 6 slices of whole wheat sandwich bread
- 1 small or 1/2 big cucumber, thinly sliced (use a mandoline)
In a small bowl, mix the cream cheese, dill and lemon zest.
Toast all the slices of bread.
Spread the cream cheese mixture on each slice of bread then top with the cucumber.
Cut away the sides of the bread. You can also quarter each slice to make bite sizes.
Yields: 6 servings / 6 open sandwiches
Serving Size: 1 open sandwich
Total Fat: 5 g
Saturated Fat: 3g
Trans Fat: 0 g
Cholesterol: 15 mg
Sodium: 155 mg
Carbohydrates: 20 g
Dietary Fiber: 1 g
Sugars: 3 g
Protein: 5 g
SmartPoints value : 5