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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 cups plain low-fat yogurt |
1/2 (10-oz.) whole-wheat french bread baguette |
olive oil cooking spray |
1/2 teaspoon freshly ground pepper |
1 small cucumber, seeded and diced |
1/4 teaspoon salt |
1/4 cup (1 oz.) freshly grated 1.5% reduced-fat sharp cheddar cheese |
1 medium tomato, seeded and diced (about 1/2 cup) |
3 cooked bacon slices, crumbled |
assorted vegetable slices |
Directions:
1. Preheat oven to 350°. Line a fine wire-mesh strainer with 1 coffee filter. Place strainer over a bowl; spoon yogurt into strainer. Cover yogurt with plastic wrap, and chill 2 hours.
2. Meanwhile, cut baguette into 1/4-inch slices, and place on a baking sheet. Lightly coat 1 side of bread with cooking spray, and sprinkle with pepper.
3. Bake at 350° for 8 to 10 minutes or until toasted.
4. Spoon yogurt into a bowl, discarding strained liquid. (Yogurt will be thick.) Stir in cucumber and salt.
5. Spread Lima Bean Mash on bottom of a 9-inch deep-dish pie plate. Spread yogurt mixture over Lima Bean Mash. Top with cheese, tomato, and bacon. Serve with toasted bread slices and assorted vegetable slices.
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