Smoked Salmon Flatbreads

Serves 8

• 2 (4-ounce) whole grain lavash flatbreads
• 4 ounces light cream cheese (Neufchâtel), at room temperature
• 2 tablespoons fat-free milk
• 3 ounces thinly sliced smoked salmon
• 2 cups lightly packed watercress sprigs
• ¼ small red onion, thinly sliced
• 1 tablespoon capers, drained
• 1 tablespoon lemon juice
• 2 teaspoons olive oil

1 Preheat oven to 400°F. Spray large baking sheet with nonstick spray.

2 Place lavash on prepared baking sheet and bake until lightly browned and crispy, about 10 minutes.

3 Meanwhile, stir together cream cheese and milk until smooth. Spread cream cheese mixture over lavash. Top with salmon.

4 Place watercress, onion, capers, lemon juice, and oil in large bowl and toss to coat. Top lavash with watercress mixture and cut each lavash into 8 pieces.

PER SERVING (2 PIECES): 184 Cal, 8 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 10 mg Chol, 318 mg Sod, 22 g Total Carb, 1 g Sugar, 2 g Fib, 7 g Prot, 49 mg Calc. PointsPlus value: 5

Cook’s Note

If you forget to set the cream cheese out to come to room temperature, you can soften it quickly in the microwave. To do so, place it on a microwavable dish, cover with wax paper, and microwave on the defrost setting for about 10 seconds.

Smoky Onion Tartlets

Serves 15

• 1 teaspoon olive oil
• 2 sweet onions, such as Vidalia (about 1¾ pounds), very thinly sliced
• ¾ teaspoon smoked paprika
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ⅓ cup shredded Gruyère cheese
• 2 (2.1-ounce) packages frozen mini phyllo pastry shells (30 shells total), thawed

1 To make filling, coat large nonstick skillet with oil and set over medium heat. Add onions and cook, stirring occasionally, until softened and deep golden, about 25 minutes. Stir in paprika, salt, and pepper. Remove skillet from heat and let cool 15 minutes.

2 Meanwhile, preheat oven to 350°F.

3 Stir Gruyère into cooled filling. Place pastry shells on ungreased baking sheet. Spoon about 1½ teaspoons onion mixture into each shell. Bake until pastry is lightly crisped and filling is heated through, 6–8 minutes. Serve hot or warm.

Per serving (2 tartlets): 51 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 3 mg Chol, 150 mg Sod, 5 g Total Carb, 1 g Sugar, 0 g Fib, 1 g Prot, 28 mg Calc. PointsPlus value: 1