Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Plain yogurt |
| ½ cup | Shredded cucumber |
| ¼ teaspoon | Dill weed |
| 4 \N | Croissants; split |
| \N \N | Leaf lettuce |
| 4 slices | Velveeta pasteurized process cheese spread; cut in half diagonally |
| \N \N | Tomato slices |
| \N \N | Alfalfa sprouts |
Combine yogurt, cucumber and dill weed; mix well. For each sandwich, spread each croissant half with 1 tablespoon yogurt mixture. Cover bottom half of croissant with remaining ingredients. Serve with top half of croissant. 4 sandwiches.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .