Ingredients Jump to Instructions ↓

  1. 12 slices whole wheat bread, crusts removed Refrigerated butter-flavored spray

  2. 2 tablespoons grated Parmesan cheese

  3. 1/8 teaspoon onion powder SALAD:

  4. 3 cups cubed cooked turkey

  5. 1/4 cup finely chopped celery

  6. 1/4 cup finely chopped onion

  7. 1/2 cup fat-free mayonnaise

  8. 1/2 teaspoon seasoned salt

  9. 1 cup shredded lettuce

  10. 6 tablespoons salsa

  11. 1 cup (8 ounces) fat-free cottage cheese

  12. 2 tablespoons crumbled blue cheese

  13. 3 tablespoons minced fresh parsley

  14. 6 pitted ripe olives

Instructions Jump to Ingredients ↑

  1. For each toast cup, place on slice of bread halfway over another; roll flat. Press into jumbo muffin cups coated with cooking spray. Spritz bread cups with butter spray. Combine Parmesan cheese and onion powder; sprinkle over cups. Bake at 350° for 13-15 minutes or until the bread is toasted. Cool for 5 minutes before removing from pan to a wire rack to cool completely. For salad, combine the turkey, celery and onion in a bowl. Stir in mayonnaise and salt; spoon into toast cups. Top with lettuce and salsa. Combine cheese; dollop over each serving. Garnish with parsley and olives. Yield: 6 servings.


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