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1. In a small bowl, mix cheese and yogurtuntil smooth. (May be prepared up to 3days in advance and refrigerated in anairtight container.) Slice ends off baguetteand reserve for another use. Slice remainingbaguette at an angle into 24 slices. Spreadeach slice with 1 tsp. of the cheese mixture.
2. Place a few watercress leaves on top ofthe cheese spread on each slice. Slice thecucumber into 48 very thin slices and place2 slices of cucumber on each sandwich.Transfer to a platter and serve immediately.
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 113 | ||
Calories from Fat: 7 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 248.9mg | 9 % | |
Potassium 82.1mg | 2 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 21g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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