| 2 | ounces salmon lox, finely chopped |
| 1/2 | package (8-ounce size) fat-free cream cheese, softened |
| 3/4 | teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed |
| 1 | large cucumber, cut into 1/4-inch slices (12 slices) |
| 1 | large carrot, cut into 1/4-inch slices (12 slices) |
| Dill weed sprig, if desired |
| 1. | Mix lox, cream cheese and chopped dill weed. |
| 2. | Place lox mixture in decorating bag fitted with large star tip. Pipe 1 heaping teaspoonful onto each cucumber and carrot slice. Or spoon lox mixture onto each slice. |
| 3. | Garnish each with dill weed sprig. |
|
| What is salmon lox? It’s brine-cured, cold-smoked salmon that is usually slightly saltier than other smoked salmon. Some lox has added sugar, which makes it less salty. |
|
| In a hurry? Skip the lox and cream cheese, and use any container of fat-free or reduced-fat flavored cream cheese found in the dairy case at the supermarket. |
Nutrition Information:
10 ( 0); 0g ( 0g); 0mg; 40 mg; 1 g ( 0g); 1 g 12 %; 2 %; 0%; 0%