Try these with the variations below or make up your own.
1 thin white or whole wheat baguette
1 pkg light cream cheese, softened
1 carrot, grated
1/2 cup diced red or yellow sweet pepper
1/2 cup diced English cucumber, or cooked peas
2 tbsp chopped dill pickles, or olives
1 small clove garlic, minced
Cut baguette in half crosswise and then cut each half lengthwise to open. Pull out inside of bread, forming caverns with walls about 1⁄2 in (1 cm) thick inside. Cut off ends and set aside.
Stir together cream cheese, veggies, pickles and garlic. Spread over both cut sides of the baguette, including inside caverns. Press halves together, wrap with plastic wrap and refrigerate 1 hour or up to 2 days. Slice into 1 in (2 cm) pieces to serve.
Makes about 18 pieces.
In 1 piece: 71 calories, 3 g protein, 3 g fat, 9 g carbs, 1 g dietary fibre, 28 mg calcium, 1 mg iron, 17 mcg folate
Fruit and veggie variation: Omit pepper, cucumber, pickles and garlic. Stir in 1⁄2 cup (125 mL) chopped pitted Medjool dates, 1⁄2 cup (125 mL) diced apple and 1⁄2 tsp (2 mL) cinnamon together with the cream cheese and carrot.
PB & fruit variation: Stir together 1 cup (250 mL) smooth or crunchy peanut butter, 3⁄4 cup (175 mL) diced apple, 1⁄2 cup (125 mL) chopped banana, 1⁄3 cup (75 mL) bran buds or chopped nuts.
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