Time:
Prep: 10 minutes
Chill: Optional 10 minutes
Total: 10–20 minutes
Servings:
6 tea sandwiches (12 halves)
Ingredients:
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6 slices whole wheat or white sandwich bread
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½ large cucumber, thinly sliced
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3 tbsp light cream cheese
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1 tbsp Greek yogurt
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½ tsp lemon juice
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Salt & black pepper to taste
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Optional: fresh dill or mint
Instructions:
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Mix cream cheese, yogurt, lemon juice, salt, and pepper.
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Spread thin layer on bread slices.
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Layer cucumber slices evenly.
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Sprinkle herbs if using.
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Top with remaining bread and cut into triangles.
Pro Tips:
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Pat cucumbers dry to avoid soggy bread.
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Chill sandwiches 10 minutes before serving.
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Use rye or sourdough for variety.
Nutrition (Per 2 halves – Approx):
Calories: 110
Carbs: 15g
Fat: 3g
WW Points (Estimated):
2 WW Points per serving
(Using light bread + fat-free cream cheese = 1 point)
Q/A Notes:
Q: Can I make them vegan?
Yes — use dairy-free cream cheese.
Q: Can I prepare ahead?
Yes — wrap tightly and refrigerate up to 4 hours.
Q: Can I add protein?
Yes — add sliced boiled egg or smoked salmon.
Q: Best cucumber type?
English or Persian cucumbers work best.
