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Cook'n with Betty Crocker 
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Cucumbers, Carrots and Smoked Salmon Crudités |
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Serves: 24 Print this RecipeIsn’t it great to know that appetizers don’t always have to be fat traps? And, by using carrot or cucumber slices instead of crackers, this healthful appetizer is even lower in fat and calories! 2 ounces salmon lox, finely chopped 1/2 cup fat-free soft cream cheese, softened 3/4 teaspoon chopped fresh or 1/4 teaspoon dried dill weed 2 large cucumbers, or carrots, cut into 1/4-inch slices (24 slices) Dill weed sprigs, if desired Mix lox, cream cheese and chopped dill weed. Place lox mixture in decorating bag fitted with large star tip, and pipe 1 heaping teaspoonful onto each carrot slice; or spoon lox mixture onto each carrot slice. Garnish each with dill weed sprig. 1 Serving: Calories 10 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 55mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 1g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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