Cucumber and Watercress Tea Sandwiches

PREP: 25 minutes | COOK: 0 minutes | YIELD: 16 servings

Perfect for a ladies lunch, these tea sandwiches are light enough for a lazy afternoon meal but full of healthy and satisfying ingredients. Ahhh!

½ cup (120 ml) strained low-fat Greek yogurt or Yogurt Cheese

6 oz (170 g) soft goat cheese, room temperature

½ cup (120 ml) packed watercress leaves, chopped

¼ cup (60 ml) grated carrots, about ½ large carrot

1 Tbsp (15 ml) finely chopped fresh chives

Pinch sea salt

16 thin slices whole wheat, rye or pumpernickel bread

1 seedless cucumber, very thinly sliced

Drain any liquid from top of yogurt. (Tip: You can save it for a smoothie or drink it! You want the yogurt as thick as possible.)

In a bowl, thoroughly mix together yogurt and goat cheese. Stir in watercress, carrots, chives and sea salt until well combined.

Spread goat cheese mixture on each slice of bread. Arrange cucumber slices in a single layer on half of bread slices (you may have extra). Place remaining bread slices over cucumber, cheese mixture side down. Carefully cut off crusts (save them for snacks, or discard). Cut each sandwich in half diagonally, and then in half again to create four triangular tea sandwiches.

Arrange tea sandwiches very close together on a serving platter.


If not serving immediately, cover sandwiches with a damp paper towel, then wrap with plastic wrap, and store in refrigerator.


Yogurt Cheese must be made ahead of time.


Calories: 104 | Calories from Fat: 29 | Protein: 6 g | Carbs: 14 g | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 186 mg | Cholesterol: 4 mg