Ingredients200 g SUNSWEET prunes
175 g double cream cheese
2 tbsp milk
2 tbsp chopped chives
Salt, freshly ground pepper
8 slices of toasted wholemeal sandwich bread
4 leaves of romaine lettuce
- Roughly chop the prunes and blend to a fine purée with the cream cheese and milk. Mix in the chopped chives and season with salt and pepper.
- Cut the crusts off the toasted sandwich bread and spread the prune mixture thickly and evenly over the slices, leaving about 1 cm free at the edges. Cut the washed and dried lettuce leaves into thin strips and distribute over 4 toast slices. Place the remaining toast slices on the top, press down gently and cut in half diagonally.
Breakfast, Canapes and Savoury Snacks, LP Bone Health, Starters and Appetizers,
["New Recipe","Vegetarian/Meatless","Under 500 calories"]4, 12, 27, 5,