SMOKED SALMON CANAPES

SMOKED SALMON CANAPES

Yield: 24 appetizers
Source: "The Complete Diabetes Prevention Plan"

INGREDIENTS
- 6 slices firm pumpernickel or whole-wheat bread
- 1/4 cup plus 2 tablespoons light vegetable-flavored cream cheese spread
- 4 ounces thinly sliced smoked salmon, cut into 1-1/2-inch pieces
- 1/2 cup peeled, seeded, and finely chopped cucumber
- 24 small sprigs fresh dill or 1 teaspoon dried dill

DIRECTIONS
Trim the crusts from the bread slices and spread
each slice with 1 tablespoon of the cream cheese.

Cut each bread slice diagonally into quarters to make
4 triangles. Top each triangle with a folded piece of
salmon, a teaspoon of cucumber, and a sprig of fresh
dill or a small pinch of dried dill. Serve immediately.

* To make in advance, top the canapes with the cream cheese
and salmon. Cover with plastic wrap and chill for up to 3 hours
before serving. Add the cucumber and dill just before serving.

Nutritional Information Per Serving (per appetizer):
Calories: 31, Carbohydrate: 4 g, Cholesterol: 5 mg,
Fat: 0.9 g, Saturated Fat: 0.3 g, Fiber: 0.5 g,
Protein: 2 g, Sodium: 140 mg, Calcium: 8 mg
Diabetic Exchanges: 1/4 starch, 1/3 Lean Meat