Turkey and Veggie Cream Cheese Bagel
A homemade veggie cream cheese is a delicious and easy way to sneak some vegetables into your kids' sandwiches, but if you're worried they won't go for it, blend it all up instead in a food processor and they won't suspect a thing. I've only used carrots and celery here, but you could also add some finely diced red pepper, radishes and spring onions and try swapping the parsley for chives or dill.
2 people
0 minutes
10 minutes
Ingredients
- 2 small Carrots very finely diced
- 1 stick Celery very finely diced
- 280 g Light Cream Cheese softened
- 1 tbsp SuperValu Fresh Parsley finely chopped
- 4 - Turkey Breast Slices
- 2 - Whole Wheat Bagel halved
Method
- Scoop the cream cheese into the bowl of a stand mixer along with the carrots, celery and parsley. Turn the mixer on to low and blend until just combined (or use a regular mixing bowl, a wooden spoon and some elbow grease!)
- Spread the cream cheese in a thick layer on both halves of the bagel. Top the bottom half wirh 1 or 2 slices of turkey, depending on how big or thick they are, then sandwich together with the top half. Cut the sandwich in half and pack in an airtight container or ziplock bag. You can put the leftover cream cheese back into the tub it originally came in.
- Pack the bagel with fresh fruit, such as sliced apple, a peeled and segmented clementine, a small banana or a handful of grapes, a yogurt pot and a bottle of cold water or unsweetened fruit juice.
LIGHTEN UP!
If you're watching your fat intake, use low-fat cream cheese.
