2 medium slices pumpernickel or rye bread
1/4 cup low-fat cottage cheese, whipped
1/2 small avocado, sliced
1/2 small cucumber, cut into slices
1/4 teaspoon freshly ground black pepper
1. Toast the pumpernickel bread. Divide the cottage cheese between the two slices of toast and spread over the surface of each slice.
2. Fan the avocado slices onto one slice of the toast. Place cucumber slices on the other slice of toast.
3. Grind the black pepper over the top of both toast slices.