With coconut cream and juicy peaches, this lovely vegan naked cake is delicious. For a truly stunning outcome, decorate with fresh flowers.
| Prep Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 10 |
| Yield: | 10 sandwiches |
Ingredients
- ½ cup low-fat cream cheese, softened
- 1 teaspoon minced garlic
- ½ teaspoon Italian seasoning
- 1 French baguette
- 4 ounces thinly sliced cooked deli turkey
- 1 cup baby spinach leaves, or to taste
- ½ red bell pepper, thinly sliced
- ½ cup artichoke hearts, drained and chopped
- toothpicks
Instructions
- Combine cream cheese, garlic, and Italian seasoning in a small bowl and set aside.
- Slice top third off the baguette using a serrated knife. Scoop out some of the bottom half, leaving a 1/2-inch shell. Spread cream cheese mixture evenly over both halves. Layer turkey, spinach, red pepper, and artichokes on the bottom shell and place the other half on top. Wrap tightly in foil and refrigerate for 2 hours, or overnight.
- When ready to serve, unwrap and slice the loaf diagonally into 1- to 2-inch portions. Secure each with a toothpick.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 403 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Simple, delicious, and a great flavor combo!