Cucumber and Dill-Sour Cream on English Muffins

Cucumber and Dill-Sour Cream on English Muffins

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From: Diabetic Living Magazine

This tasty snack is ready in ten minutes.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup light dairy sour cream
  • 1 teaspoon snipped fresh dill or ¼ teaspoon dried dill
  • 2 whole wheat English muffins, split and toasted
  • Thin slices English cucumber
  • ⅛ teaspoon salt
  • Fresh dill sprigs (optional)


  • Prep

  • Ready In

  1. In a small bowl, stir together sour cream and the snipped or dried dill. If desired, cut 2- ½-inch rounds from the English muffin halves; discard scraps.
  2. Spread the sour cream mixture on the cut sides of the toasted English muffin halves. Arrange cucumber slices on sour cream mixture. If desired, garnish with fresh dill sprigs.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 81 calories; 2 g fat(1 g sat); 1 g fiber; 14 g carbohydrates; 3 g protein; 33 mcg folate; 4 mg cholesterol; 1 g sugars; 46 IU vitamin A; 0 mg vitamin C; 65 mg calcium; 1 mg iron; 207 mg sodium; 71 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch

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