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Open-Faced Garden Sandwiches

4 cups washed, dried and chopped fresh spinach

1/4 cup sliced almonds, toasted

1/8 teaspoon garlic powder

1/2 cup plus 2 tablespoons plain low-fat yogurt

4 slices pumpernickel bread

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1/2 cup sliced fresh mushrooms

1/3 cup unpeeled, scored, thinly sliced cucumber

1/2 cup alfalfa sprouts

1. Combine spinach, sliced almonds, garlic powder and yogurt in a large mixing bowl; set aside.
2. Place bread on an ungreased baking sheet. Combine cheeses; toss gently. Sprinkle cheese evenly over each bread slice. Bake at 400*F (205*C) for 2 to 3 minutes or until cheese melts.
3. Spread spinach mixture over cheese, and top with mushrooms, cucumber and alfalfa sprouts. Serve immediately.

Makes 4 servings.