Perfect for brunch or afternoon tea, these sandwiches come together in a flash. When summer fruits are at their sweetest, peaches make a worthy substitution for the strawberries in this recipe.
- 8 large strawberries
- 4 ounces (8 tablespoons) Neufchâtel cheese softened
- 1 tablespoon chopped fresh mint
- 1 teaspoon lemon zest
- 1/2 seedless cucumber thinly sliced
- 1 bunch watercress long stems trimmed
- 8 slices whole wheat sandwich bread
Roughly chop 4 of the strawberries and slice remaining 4. In a large bowl, mash chopped strawberries with a fork. Add Neufchâtel, mint and zest and mix until well combined.
Spread strawberry mixture evenly between slices of bread. Arrange cucumbers, sliced berries and watercress over half of the slices. Top with remaining slices to form sandwiches, then cut in half and serve.
Per serving: 230 calories (70 from fat), 8g total fat, 4g saturated fat, 20mg cholesterol, 380mg sodium, 28g carbohydrates (5g dietary fiber, 7g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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