Spread each slice of bread with cream cheese; make sandwiches with watercress and cucumber. Remove crusts, if desired, and cut each sandwich into 3 rectangle slices.
Makes 4 lunch servings or 6 snack servings
Nutrition per serving: 170 calories, 6 g. fat, 3.5 g. saturated fat, 8 g. protein, 25 g. carbohydrate, 6 g. dietary fiber, 20 mg. cholesterol, 330 mg. sodium
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 64 (19%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 20.1mg||6 %|
|Sodium 424.3mg||15 %|
|Potassium 120.9mg||3 %|
|Total Carbohydrate 58.8g||17 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 52.4g|
|Protein 10.6g||15 %|
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Calories per serving: 342
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