Ginger Shrimp Open-Faced Sandwiches
4 ounces light cream cheese, softened
1-inch piece fresh ginger, peeled and minced
1 teaspoon low-sodium soy sauce
24 cooked medium shrimp (about 1/2 pound)
4 scallions, trimmed and washed
24 grape tomatoes
24 slices whole-wheat cocktail bread
In a small bowl, mix cream cheese, ginger, and soy sauce. Set aside. Slice shrimp lengthwise. Chop scallions into rings. Halve grape tomatoes lengthwise. Spread ginger-soy cream cheese on mini-bread slices. Arrange two halves of shrimp, tomato, and sprinkle of scallions on each slice. Serve at once or refrigerate until ready.
Makes 24 mini-sandwiches
Each has about 47 calories, 10 g protein, 1 g fat, 21 mg cholesterol, 5 g carbohydrates, 1 g fiber, and 112 mg sodium.