Smoked Salmon Canapes

1/2 (8 Oz.) Pkg. Neufchatel

Cheese Softened 1/2 ts Grated Lime Rind

1/4 ts Onion Powder

1 1/2 lb Jicama, Unpeeled

1/2 ts Worcestershire Sauce

1 tb Ground Black Pepper

2 oz Smoked Salmon Cut Into

36 Thin Strips.

3 Lime Wedges

Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch) Sqares. Cut Each Square in Half Diagonally To Make 36 Triangles. Discard Remaining Jicama. Rub The Longest Side Of Each Triangle With A Lime Wedge. Dip Side Of Triangle in Pepper. Repeat Procedure With Remaining Triangles. Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle. Top With A Salmon Strip. (Fat 0.8. Chol. 3.)