Smoked Salmon Buckwheat Pinwheels |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Look for packaged sliced smoked salmon. Conveniently, each slice should be one ounce. Ingredients:
1/2 cup (4 ounces) fat-free cream cheese, softened |
3 tablespoons fat-free sour cream |
1 (3-ounce) package 1/3-less-fat cream cheese, softened |
8 buckwheat crepes |
3 tablespoons minced fresh chives |
8 (1-ounce) slices cold-smoked salmon |
Directions:
1. Combine first 3 ingredients; stir until smooth. Spread about 1 tablespoon cheese mixture evenly over each crepe. Sprinkle each with about 1 teaspoon chives; top each with 1 salmon slice. Roll up each crepe, jelly-roll fashion. Cover and chill 1 hour. Cut each roll crosswise into 10 pinwheels.
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