Smoked Salmon Buckwheat Pinwheels

Look for packaged sliced smoked salmon. Conveniently, each slice should be one ounce.

Yield: 20 servings (serving size: 4 pinwheels)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 38%
  • Fat: 2.6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.8g
  • Carbohydrate: 4.5g
  • Fiber: 0.7g
  • Cholesterol: 29mg
  • Iron: 0.4mg
  • Sodium: 316mg
  • Calcium: 22mg

Ingredients

  • 1/2 cup (4 ounces) fat-free cream cheese, softened
  • 3 tablespoons fat-free sour cream
  • 1 (3-ounce) package 1/3-less-fat cream cheese, softened
  • 8 Buckwheat Crepes
  • 3 tablespoons minced fresh chives
  • 8 (1-ounce) slices cold-smoked salmon

Preparation

  1. Combine first 3 ingredients; stir until smooth. Spread about 1 tablespoon cheese mixture evenly over each crepe. Sprinkle each with about 1 teaspoon chives; top each with 1 salmon slice. Roll up each crepe, jelly-roll fashion. Cover and chill 1 hour. Cut each roll crosswise into 10 pinwheels.
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