Serves: 24
Total Calories: 63

1 (8-ounce) package reduced-fat cream cheese (Neufchatel), softened
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
4 flour tortillas (10 inches in diameter)
1 package (4 1/2 ounces) smoked salmon, skinned and finely chopped
12-16 leaves fresh spinach
16 strips red bell peppers, about 5 X 1/4 inch

1. Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
2. Roll up tortillas, spreading with additional cream cheese mixture to seal roll. Wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
3. To serve, cut tortilla rolls into 1-inch pieces. Place cut side up on serving platter.

NUTRITION INFORMATION
1 Appetizer

Calorie 65 (Calories from Fat 25)
Fat 3g (Saturated 2g)
Cholesterol 10mg
Sodium 130mg
Carbohydrate 7g (Dietary Fiber 1g)
Protein 3g

DAILY VALUE: Vitamin A 10% Vitamin C 10% Calcium 2% Iron 4%

DIET EXCHANGES: 1/2 Starch, 1/2 Fat

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 24
Total Calories: 63
Calories from Fat: 34

More Recipes from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook:
-THE SNACK ATTACK
Baked Tortilla Chips
Cheesy Ranch Potato Skins
Chewy Pizza Bread
Chipotle-Black Bean Dip
Fresh Garden Salsa
Honey Spice Pretzels
Hot Crab-Artichoke Dip
Maple-Glazed BBQ Meatballs
Parmesan Puffs With Marinara
Savory Popcorn Mix
Smoked Salmon Pinwheels
Tomato Bruschetta With Basil Spread
Vegetable Pot Sticker
Zippy Chicken Drummies