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| Difficulty: | easy |
| Preparation: | 15 min |
| Ready in: | 15 min |
Low-sugar
Low-fat
High-protien
high-fiber
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 60 | 3% |
| Protein | 3 g | 6% |
| Fat | 2 g | 3% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 8 g | 3% |
| Roughage | 2 g | - |
| Saturates | 1 g | - |
Recipe Development: EAT SMARTER
Ingredients
For pieces
| ½ bunches | Chives |
| 6 ounces | Cream cheese (13% fat) |
| Salt | |
| Pepper | |
| 1 teaspoon | ground paprika |
| 6 slices | Pumpernickel bread |
Kitchen Utensils
2 Small bowls, 1 Cutting board, 1 Large knife, 1 Knife, 1 Teaspoon, 12 Toothpicks
Directions
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1 Rinse chives and shake dry. Cut into thin rings.
2 Season cream cheese with a little salt and pepper. Divide cream cheese into two bowls.
3 Into one bowl of cream cheese, stir in the chives. Stir the paprika into the remaining cream cheese.
4 Thickly spread the chive-cream cheese mixture on 2 slices of pumpernickel. Thickly spread the paprika-cream cheese on another 2 slices of pumpernickel.
5 Stack a paprika slice on top of a chive slice and top with a plain slice of pumpernickel. Repeat with the second set of bread slices. Press the stacks down firmly.
6 Secure the stacks with 6 evenly spaced toothpicks. Cut each stack into 6 cubes.
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Tags
open-face sandwichhigh-fiberHigh-fiber Vegetarian DishHigh-fiber SnackLow-cholesterolLow-cholesterol Vegetarian DishLow-cholesterol SnackDietHigh-protienHigh-protein Vegetarian Dish
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