Cucumber Tea Sandwiches

Vegetarian
Cucumber Tea Sandwiches
45 min.
32
19kcal

Suggestions


Delight your taste buds with these refreshing Cucumber Tea Sandwiches, perfect for any gathering, be it a cozy afternoon tea or a vibrant summer picnic. These delightful bites are not only easy to prepare, but they also embody the light and crisp flavors that make them a favorite among vegetarians and health-conscious eaters alike. Each sandwich is a harmonious blend of creamy yogurt and tangy cream cheese, paired with the crunch of fresh cucumbers and the subtle kick of shredded onions.

What sets these sandwiches apart is their versatility; they can be served as an antipasto item, a charming appetizer, or a satisfying snack. With only 19 calories per serving, you can indulge without guilt. Whether you're hosting a brunch, entertaining guests, or simply want a quick yet elegant snack, these sandwiches are bound to impress.

The visual appeal is just as inviting as the flavors, with the contrast of white sandwich bread and whole wheat, along with vibrant cucumber slices. And to top it all off, a dollop of the leftover yogurt mixture adds an extra layer of creaminess that’s impossible to resist. Garnish with fresh parsley sprigs for a pop of color and a hint of freshness. So gather your ingredients and get ready to impress your friends and family with these delicious Cucumber Tea Sandwiches that are sure to be the highlight of your next event!

Ingredients

  • 0.3 cup process cream cheese product light
  • cup cucumber shredded peeled seeded
  • 32 slices cucumber thin
  • Dash ground pepper white
  • ounce carton nonfat yogurt plain
  • tablespoons onion shredded
  • 0.1 teaspoon salt 
  • ounce sandwich bread white
  • ounce bread whole wheat

Equipment

  • bowl
  • paper towels
  • sieve
  • plastic wrap
  • hand mixer
  • cookie cutter
  • spatula
  • colander
  • cheesecloth

Directions

  1. Line a colander or sieve with a double layer of cheesecloth that has been rinsed out and squeezed dry; allow cheesecloth to extend over edge of colander. Spoon yogurt into colander; fold edges of cheesecloth over to cover yogurt.
  2. Place colander in a bowl; refrigerate 12 hours. Scrape yogurt into a bowl, using a rubber spatula; discard liquid.
  3. Beat yogurt and cream cheese at medium speed of an electric mixer until smooth. Press shredded cucumber and onion between paper towels to remove excess moisture.
  4. Add vegetables to yogurt mixture; stir well. Stir in salt and pepper. Set aside.
  5. Cut 2 (1 3/4-inch) rounds out of each bread slice, using a cookie cutter.
  6. Spread 1 1/2 teaspoons yogurt mixture on one side of each of 16 white bread rounds; top each with a cucumber slice and a whole wheat round. Repeat procedure, spreading yogurt mixture on 16 whole wheat rounds, and topping each with a cucumber slice and a white bread round. Reserve remaining yogurt mixture.
  7. Transfer sandwiches to a serving platter. Cover with plastic wrap; chill until ready to serve. Dollop remaining yogurt mixture on sandwiches.
  8. Garnish with parsley sprigs, if desired.

Nutrition Facts

Calories19kcal
Protein17.48%
Fat43.41%
Carbs39.11%

Properties

Glycemic Index
7.14
Glycemic Load
0.62
Inflammation Score
-1
Nutrition Score
0.92652173729047%

Flavonoids

Isorhamnetin
0.05mg
Kaempferol
0.01mg
Quercetin
0.19mg

Nutrients percent of daily need

Calories:18.69kcal
0.93%
Fat:0.91g
1.4%
Saturated Fat:0.5g
3.14%
Carbohydrates:1.84g
0.61%
Net Carbohydrates:1.67g
0.61%
Sugar:0.91g
1.01%
Cholesterol:2.53mg
0.84%
Sodium:30.44mg
1.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.82g
1.65%
Calcium:21.58mg
2.16%
Phosphorus:19.21mg
1.92%
Manganese:0.04mg
1.77%
Vitamin B2:0.03mg
1.69%
Selenium:0.91µg
1.3%
Potassium:41.01mg
1.17%
Vitamin B1:0.02mg
1.05%
Folate:4.16µg
1.04%
Source:My Recipes