| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Belgian |
Appetizers |
40 |
Servings |
INGREDIENTS
| 10 |
|
Red potatoes, 3/4 pound |
|
|
Vegetable cooking spray |
| 1/4 |
t |
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 |
T |
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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