Makes 4 wraps

4 8-inch flour tortillas
1/4 cup mascarpone cheese
1/4 cup fat-free cream cheese
3 ounces smoked salmon slices (4 slices)
1/2 small red onion, thinly sliced
1/2 cucumber, peeled if waxed and grated
Freshly ground black pepper

Spread tortillas on a clean work surface.  In a small bowl, with a rubber spatula, blend together the mascarpone and cream cheese until smooth.  Divide the cheese among the tortillas and spread evenly, covering as much of the tortilla as possible.  Lay the salmon slices on top of the cheese down the center of the tortilla.  Sprinkle with red onion slices, cucumber and ground pepper.  To make sure there is salmon in every bite, place salmon lengthwise across the tortilla and roll tightly to create a log shape.  Wrap tightly in plastic and refrigerate for up to 12 hours.  Just before serving, cut the wrap in half crosswise on a slight diagonal.

Calories 205
Protein 13 g
Carbohydrates 23 g
Total Fat 6 g
Fiber 1 g
Cholesterol 19 mg
Sodium 563 mg

Lemon Chiffon Desert