The filling can be made dairy-free by using a non-dairy cream cheese style spread in place of the cream cheese and sour cream. I've used 4 ounces of Kite Hill plain spread instead of 3 ounces cream cheese and 1 tablespoon sour cream with excellent results.
Serving: 1sandwich | Calories: 47 | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 52mg | Sodium: 172mg | Potassium: 115mg | Fiber: 2g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.7mg
Net Carbs:
0
g
|
% Carbs:
0
%
|
% Protein:
30.8
%
|
% Fat:
69.2
%
|
SmartPoints:
2
Values
Array
(
[serving_size] => 1
[calories] => 47
[carbohydrates] => 2
[protein] => 3
[fat] => 3
[saturated_fat] => 2
[polyunsaturated_fat] => 3
[monounsaturated_fat] => 1
[trans_fat] => 0
[cholesterol] => 52
[sodium] => 172
[potassium] => 115
[fiber] => 2
[vitamin_a] => 100
[vitamin_c] => 1.7
[calcium] => 20
[iron] => 0.7
[serving_unit] => sandwich
)