4 oat bran, whole wheat, or pumpernickel bagels, halved and toasted if desired
8 thin slices tomato
12 thin slices cucumber
1 cup alfalfa or spicy sprouts
1 block (8 ounces) nonfat or reduced-fat cream cheese, softened to room temperature
1/2 teaspoon crushed fresh garlic
2 tablespoons plus 1 teaspoon finely chopped scallions
2 tablespoons plus 1 teaspoon finely chopped green bell pepper
2 tablespoons plus 1 teaspoon grated carrot
To make the spread, place the cream cheese and garlic in a medium-sized bowl, and beat with an electric mixer until smooth. Stir in all of the remaining spread ingredients, and set aside.
Place half of the bagel halves on a flat surface, and spread each with 1/4 cup of the cream cheese spread. Top with 2 slices of tomato, 3 slices of cucumber, and 1/4 cup of sprouts.
Top each sandwich with 1 of the remaining bagel halves, cut each sandwich in half, and serve