Pesto And Sprouts On Rye Rolls -

Pesto And Sprouts On Rye Rolls

Ingredients

½ cup (125 ml/100 g) low-fat cream cheese
1 tbsp (15 ml) flaxseeds
1 tbsp (15 ml) wheat germ
Salt and white pepper
2 whole-grain rye rolls
2 tsp (10 ml) pesto (prepared)
¾ cup (175 ml/75 g) mixed sprouts: one or more of alfalfa, wheat, chickpeas, radish, flax
2 small tomatoes

Details

Serves: 2

Method

In a small bowl, combine the cream cheese, flaxseeds and wheat germ. Season with salt and pepper. Add a little water as needed and stir until creamy.

Cut the rolls in half. Spread a thin layer of pesto on each half, then spread with the cream cheese.

Rinse and drain the sprouts and arrange on top of the rolls. Slice the tomatoes in wedges and serve on the side or on top.

Per serving:- approx. 252 calories 16 g protein, 7 g fat, 31 g carbohydrates

Related food category:

• Breakfasts and Brunches