Turkey Sandwiches On Cornmeal Bread
|Reduced calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Low fat sour cream||1⁄4 Cup (4 tbs)|
|Nonfat cream cheese||4 Ounce, softened|
|Apple chutney||1⁄4 Cup (4 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Fresh cranberries||3⁄4 Cup (12 tbs)|
|Chopped tart apples||1⁄2 Cup (8 tbs) (Cooking Variety)|
|Sugar||1 1⁄2 Tablespoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Unsweetened orange juice||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Cornmeal bread slice||20 , toasted|
|Thinly sliced cooked turkey breast||1 1⁄4 Pound (Skinned Before Cooking And Cooked Without Fat)|
Combine first 3 ingredients in a medium bowl; beat at medium speed of an electric mixer until smooth.
Add chutney and curry powder; stir well.
Combine cranberries and next 5 ingredients in a saucepan.
Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes or until thickened.
Spread chutney mixture evenly over 10 slices of Cornmeal Bread.
Top each evenly with argula leaves and turkey.
Spoon cranberry mixture evenly over turkey; top with remaining 10 bread slices