Reuben Pumpernickel Pucks with Horseradish Cheese
This recipe makes 30 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 48 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 7 mg |
| sodium | 186 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit C | 2 |
| folate | 4 |
- Portion size: 30
Add fun to the party with these miniature "pucks" — pumpernickel rounds iced with creamed horseradish and topped with pastrami. Since they don't require knives and forks, they're perfect for TV snacking, says Jason Kay, editor of The Hockey News.
Ingredients
- 1 pkg 1pkgpumpernickel roundpumpernickel rounds
- 1 cup 1cupsauerkraut, rinsed and drained
- 6 oz 6ozthinly sliced pastrami Horseradish Cream_cheese:
- 1/4 cup 1/4cuplight cream cheese, softened
- 2 tbsp 2tbsplight sour cream
- 1 tbsp 1tbspprepared horseradish
- 1/4 tsp 1/4tsppepper
Preparation
Horseradish Cream Cheese: In bowl, mash cream cheese with sour cream until smooth. Mix in horseradish and pepper. (Make-ahead: Cover and refrigerate for up to 2 days.)
Spread cheese mixture over pumpernickel rounds; top each with teaspoonful (5 mL) sauerkraut. Shape pastrami into rosettes; place on sauerkraut. Arrange on tray. (Make-ahead: Cover with plastic wrap; refrigerate for up to 3 hours.)
Source : Canadian Living Magazine: April 2004
