| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Sandwiches | 8 | Servings |
INGREDIENTS
| 1/2 | c | Light process cream cheese product |
| 4 | English muffins, split and toasted | |
| 1/2 | c | Apricot preserves |
| 1 | oz | Low-sodium 96%-fat-free ham, (8 slices) cut in half |
| 1 | c | Alfalfa sprouts |
| 15 1/4 | oz | Unsweetened pineapple slices, (1 can) drained |
INSTRUCTIONS
Spread 1 tablespoon cream cheese on each muffin half; spread 1 tablespoon apricot preserves evenly over cream cheese. Top each muffin half with 2 overlapping pieces of ham, and place on a baking sheet. Broil 5-1/2 inches from heat for 3 minutes or until thoroughly heated. Top each with 2 tablespoons alfalfa sprouts and 1 pineapple slice. Yield: 8 servings (serving size: 1 muffin half). Per serving: 184 Calories; 6g Fat (28% calories from fat); 4g Protein; 30g Carbohydrate; 17mg Cholesterol; 233mg Sodium Serving Ideas : Serve immediately. Recipe by: Cooking Light, Jan/Feb 1993, page 72 Posted to MC-Recipe Digest V1 #410 by [email protected] on Jan 28, 1997.
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