Multigrain Watercress & Cucumber Tea Sandwiches

Ingredients:

• 8 thin slices mutligrain bread
• 4 ounces reduced-fat cream cheese, at room temperature
• 1/2 bunch watercress, tough stems removed
• 1 medium cucumber, thinly sliced

Makes 4 lunch servings or 6 snack servings

 

Spread each slice of bread with cream cheese; make sandwiches with watercress and cucumber. Remove crusts, if desired, and cut each sandwich into 3 rectangular slices.

 

WW POINTS VALUE: 3 pts. (per lunch serving)

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. These tea sandwiches were delcious and quickly filled me up. You can use any green leaf lettuce in these sandwiches such as romaine or Boston lettuce and theey will still be delicious. Tea sandwiches typically use butter on white bread. These sandwiches are made from multigrain bread and cream cheese. I highly recommend using reduced-fat vegetable cream cheese because it adds more flavor to the sandwiches.