Crispbread Toppers
When you fancy a quick snack or light lunch, crispbreads are a good choice.
Lemon Curd and Banana
Serves: 2
Points® per serving: 8
Instructions
Take 4 fruit crunch crispbreads and spread each one with 2 teaspoons of low fat soft cheese, then spread 1 teaspoon of lemon curd on top of each one to give a lovely lemon cheesecake flavour. Slice 1 large banana and share it between the crispbreads and serve 2 per person.
Tuna and Cucumber
Serves: 2
Points per serving: 3
Instructions
Drain a 160 g can of tuna in water, and mix it with 1 tablespoon 0% fat Greek yogurt, 1 tablespoon reduced fat mayonnaise and 1 tablespoon finely chopped cucumber. Spread over 4 rye crispbreads and serve 2 per person, topped with thinly sliced red onion or spring onion.
Cottage Cheese and Marmite
Serves: 2
Points per serving: 3
Instructions
Spread a little Marmite thinly over 4 sesame seed crispbreads, then top each one with 25 g (1 oz) low fat cottage cheese. Arrange some thin slices of cucumber on top, then serve 2 per person, garnished with fresh mint leaves.
Curried Chicken and Mango
Serves: 2
Points per serving: 4
Instructions
Mix 1 teaspoon of medium curry paste with 2 tablespoons of low fat natural yogurt. Slice a roasted 165 g (5¾ oz) skinless, boneless chicken breast and toss it in the curried yogurt, then share between 4 multi-grain crispbreads. Peel, stone and slice 1 small mango, arrange the slices on the crispbreads. Serve 2 per person, garnished with thinly sliced red chilli, if liked.