Appetizers : Finger sandwiches & cold canapés Last Updated: Apr 26th, 2009 - 17:20:35 Spinach Pinwheels By Sandra Woodruff  Printer friendly page Yield: 32 appetizers 10-ounce package frozen chopped spinach, thawed and squeezed dry 1/4 cup grated carrots 1/4 cup thinly sliced scallions 1/4 cup chopped black olives 8-ounce block reduced-fat (Neufchatel) cream cheese, softened to room temperature 4 whole wheat or spinach-flavored flour tortillas (10-inch rounds) 1. Place the spinach, carrots, scallions, olives, and cream cheese in a medium-sized bowl, and stir to mix well. 2. Spread each tortilla with a-quarter of the cheese mixture, extending the mixture all the way to the top and bottom edges, but only to within 1 inch of the sides. 3. Starting at the bottom, roll each tortilla up tightly. Cut a 1 1/4-inch piece off each end, and discard. Slice the remainder of each tortilla into eight equal pieces. Arrange the rolls on a platter, and serve immediately. Or leave the rolls intact, wrap in plastic wrap, and refrigerate for up to 8 hours before slicing and serving. Nutritional Facts (per appetizer) Calories: 31 Carbohydrates: 3 g Fiber: 0.6 g Fat: 1.7 g Sat. Fat: 1 g Cholesterol: 5 mg Protein: 1.5 g Sodium: 68 mg Calcium: 18 mg GI rating: low Diabetic exchanges: Count 3 appetizers as 1/2 starch and 1 fat © Copyright 2005 by eatsmarttoday.com Top of Page