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YIELDS:

1 1/4 Cups (6-8) servings

PREP TIME:

0 hours 15 mins

COOK TIME:

0 hours 0 mins

TOTAL TIME:

0 hours 15 mins

ingredients

A mix of thin round and rectangle crackers

Thinly Sliced radishes

Thinly Sliced english cucumber

Sprinkle, cherry or grape tomatoes, halved or quartered

8 Oz. Mascarpone cheese, room temperature

1/4 Cup Fat free Greek yogurt (Fage is my yogurt of choice)

2 1/2 Tbsps. Everything bagel seasoning

Kosher salt and freshly ground black pepper

1/2 Tsp. Lemon zest

1 Tbsp. Fresh chopped chives

DIRECTIONS

1. Mix the mascarpone and yogurt together in a bowl. Add the everything bagel seasoning mix. Taste. Add a pinch of salt and some black pepper to taste.

2. Spread the cheese mix on the crackers.  Top each cracker with a couple of the fresh vegetables. Mix and match so you get a colorful presentation. 

3. Place the crackers on a platter and sprinkle with the fresh chopped chives over the platter. Enjoy.

NOTES:  I had seen this recipe in an All Recipes Magazine.  The recipe used butter which I promptly replaced with fat free Greek yogurt.  It was such a savings on saturated fat and the taste didn’t suffer at all.  I also added some salt which I felt was really needed.  But this is a tasty spread.  While this would taste great on any crackers, for my spread I used a mix of La Panzella Mini Croccantinis and these thin 34 degree Rosemary flavored crackers.  The thinly cut veggies on top add a great pop of flavor to the rich spread.

I found the tiniest tomatoes called SPRINKLES at my local sprouts that were just perfect as a topping.  They are so tiny and I just cut them in half and “sprinkled” them on top.  If you can’t find those, grape tomatoes or small cherry tomatoes, quartered, will work just fine.

I served these as part of a finger food only Mother’s Day lunch.  Since I’ve already had this several times, I’m sure it will be in regular rotation as a spread on crackers or a dip for veggies.  If you like this dish, be sure to check out my healthier choice starter page.  Better yet, sign up to receive my newsletters and get recipes sent right to your inbox.

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