| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Belgian | Appetizers | 40 | Servings |
INGREDIENTS
| 10 | sm | Red potatoes, (3/4 pound) |
| Vegetable cooking spray | ||
| 1/4 | ts | Salt |
| 1/4 | c | Skim milk |
| 6 | oz | Chevre, (mild goat cheese) |
| 20 | Belgian endive leaves, (3 medium head) | |
| 10 | Seedless red grapes, halved | |
| 1 | tb | Caviar |
INSTRUCTIONS
Steam potatoes, covered, 13 minutes or until tender; let cool. Lightly coat potatoes with cooking spray, and cut in half. Cut and discard a thin slice from the bottom of each potato half so they will stand up. Sprinkle potato halves with salt. Combine milk and cheese in a bowl; stir well. Spoon mixture into a pastry bag fitted with a large star tip; pipe mixture onto potato halves and into endive leaves. Top each endive leaf with one grape half. Cover and chill, if desired. Yield: 40 appetizers (serving size: 1 appetizer). Per serving: 40 Calories; 2g Fat (36% calories from fat); 2g Protein; 5g Carbohydrate; 7mg Cholesterol; 38mg Sodium Serving Ideas : Just before serving, sprinkle potato halves with caviar. Recipe by: Cooking Light, April 1995, page 66 Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.
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