· 1/2 cup fat-free plain Greek yogurt
· 1 1/2 tablespoons white miso
· 4 small slices of pumpernickel bread, crusts removed
· 8 radishes, thinly sliced
· Radish sprouts and toasted sesame seeds, for garnish
HOW TO MAKE THIS RECIPE
1. In a medium bowl, mix the yogurt with the white miso. Spread the mixture on the bread, then arrange the radish slices on top. Garnish the sandwiches with radish sprouts and toasted sesame seeds.
The miso yogurt can be refrigerated overnight.