Make this bagel sandwich for lunch, a light dinner, or an afternoon snack for the kids. It also makes a great appetizer. Slice into quarters, pierce with a toothpick to pile high on a plate for individual nibbles.
4 whole wheat bagels, halved
4 tablespoons fat-free cream cheese
4 thick slices of tomato
1/2 cucumber, thinly sliced
4 thin slices red onion
1 cup alfalfa sprouts
1) Spread 1 tablespoon cream cheese on 4 bagel halves. Top cream cheese with the remaining vegetables. Cover with the remaining bagel halves.
2) Slice each bagel into quarters. (May need to use a toothpick to hold in place). Serve on a plate. Makes 4 servings or 8 half servings.
Nutritional Analysis per full sandwich: 186 Calories; 5 percent fat (1 gram); 0 gram saturated fat; 22 percent protein; 73 percent carbohydrate; 6.6 grams fiber.
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