- 1 cup reduced-fat blue cheese dressing
- 8 slices pumpernickel cocktail bread (3 inch squares)
- ½ cucumber, peeled, seeded and sliced paper-thin
- 4 large dill sprigs
Spread the dressing on the bread. Top with the cucumber slices and a dill sprig.
Per serving 34 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 160 mg sodium, 5 g total carbohydrate, 1 g dietary fiber, 1 g protein, 17 mg calcium.
Points per serving 1
To seed a cucumber easily, cut it in half lengthwise and run the tip of a spoon down the center, scooping out the seeds. The firmer and denser the bread, the better. For variety, substitute any creamy reduced-fat salad dressing for the blue-cheese dressing.