Ingredients
- ¼ cup (2 ounces) reduced-fat cream cheese, softened
- 1/3 cup low-fat plain yogurt
- 1/8 teaspoon garlic powder
- ¼ teaspoon basil or cumin
- ¼ teaspoon oregano
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 whole-wheat English muffins
- 1 ½ cups finely chopped or grated vegetables (try a combination of broccoli, cauliflower, carrot, green pepper and bell pepper)
- 2 Tablespoons grated parmesan cheese (optional)
Directions
- Wash hands with soap and water.
- In a small bowl, stir cream cheese until smooth. Stir in yogurt and seasonings. Refrigerate while preparing muffins and vegetables.
- Toast English muffin halves. Spread 1 Tablespoon sauce on each muffin half.
- Place about 3 Tablespoons vegetables on each muffin half. Shake or sprinkle about ½ teaspoon cheese over each muffin half, if desired.
- Refrigerate leftovers within 2 hours.
Notes
Sprinkle microgreens on the top for added nutrition, flavor and texture!
Try this sauce on sandwiches or tacos and for dipping raw veggies.
Comment
These were a hit for lunch at our women's shelter. They are colorful and easy to eat.