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Cucumber Tea Sandwiches Recipe
|Plain non fat yogurt||8 Ounce (1 Carton)|
|Light process cream cheese product||1⁄3 Cup (5.33 tbs)|
|Peeled seeded shredded cucumber||1 Cup (16 tbs)|
|Shredded onion||3 Tablespoon|
|Ground white pepper||1 Dash|
|White sandwich bread slices||16 Ounce (16 Slices, 1 Ounce Each)|
|Whole wheat bread slices||16 Ounce (16 Slices, 1 Ounce Each)|
|Thin cucumber slices||32|
Serving size: Complete recipe
Calories 2588 Calories from Fat 196
% Daily Value*
Total Fat 17 g26.7%
Saturated Fat 4.2 g20.8%
Trans Fat 0 g
Cholesterol 14.3 mg
Sodium 6301 mg262.5%
Total Carbohydrates 488 g162.6%
Dietary Fiber 26.3 g105.4%
Sugars 74.6 g
Protein 97 g194.6%
Vitamin A 1.7% Vitamin C 32.1%
Calcium 103.2% Iron 127.7%
*Based on a 2000 Calorie diet
Spoon yogurt into colander; fold edges of cheesecloth over to cover yogurt.
Place colander in a bowl; refrigerate 12 hours.
Scrape yogurt into a bowl, using a rubber spatula; discard liquid.
Beat yogurt and cream cheese at medium speed of an electric mixer until smooth.
Press shredded cucumber and onion between paper towels to remove excess moisture.
Add vegetables to yogurt mixture; stir well.
Stir in salt and pepper.
Cut 2 (1 3/4-inch) rounds out of each bread slice, using a cookie cutter.
Spread 1 1/2 teaspoons yogurt mixture on one side of each of 16 white bread rounds; top each with a cucumber slice and a whole wheat round.
Repeat procedure, spreading yogurt mixture on 16 whole wheat rounds, and topping each with a cucumber slice and a white bread round.
Reserve remaining yogurt mixture.
Transfer sandwiches to a serving platter.
Cover with plastic wrap; chill until ready to serve.
Dollop remaining yogurt mixture on sandwiches.
Garnish with parsley sprigs, if desired.