2002 Turkey Salad Sundaes

By boandozzy

One serving (1 filled toast cup) equals 317 calories, 7 g fat (2 g saturated fat), 68 mg cholesterol, 896 mg sodium, 30 g carbohydrate, 2 g fiber, 34 g protein.

Diabetic Exchanges: 3-1/2 lean meat, 1-1/2 starch.

Originally published as Turkey Salad Sundaes in Light & Tasty February/March 2001, p21

Ingredients

• SALAD:
• 12 slices whole wheat bread, crusts removed
• Refrigerated butter-flavored spray
• 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon onion powder
• 3 cups cubed cooked turkey
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1/2 cup fat-free mayonnaise
• 1/2 teaspoon seasoned salt
• 1 cup shredded lettuce
• 6 tablespoons salsa
• 1 cup (8 ounces) fat-free cottage cheese
• 2 tablespoons crumbled blue cheese
• 3 tablespoons minced fresh parsley
• 6 pitted ripe olives

Preparation

Step 1

For each toast cup, place one 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.