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Ingredients
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8 ounces cream cheese, softened and cubed
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3/4 cup watercress leaves
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1 teaspoon lemon zest
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1 pinch salt, or to taste
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8 slices white bread
Directions
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Add cream cheese, watercress, lemon zest, and salt to a food processor. Pulse until ingredients are well blended, but leave some chunks of green leaf for color and texture.
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Evenly spread cream cheese mixture on 4 slices of bread; top with remaining bread slices to form 4 sandwiches.
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Trim crust off the sandwiches, and cut each sandwich diagonally into quarters to make 4 triangles. May be served immediately or stored, covered, in the refrigerator.
Cook’s Note
If watercress is not available, arugula will give you that peppery flavor, it’s just not as crisp.
Nutrition Facts (per serving)
| 91 | Calories |
| 5g | Fat |
| 8g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 91 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 3g | 15% |
| Cholesterol 14mg | 5% |
| Sodium 130mg | 6% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 0g | 2% |
| Total Sugars 1g | |
| Protein 2g | 5% |
| Vitamin C 1mg | 1% |
| Calcium 38mg | 3% |
| Iron 1mg | 3% |
| Potassium 44mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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