| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizer |
1 |
Servings |
INGREDIENTS
| 12 |
|
Very small new potatoes |
| 1/2 |
c |
Reduced-fat sour cream |
| 1/4 |
c |
Nonfat yogurt |
| 1/4 |
c |
Chives; finely chopped |
| 2 |
oz |
Black caviar |
|
|
Fresh ground black pepper; (optional) |
INSTRUCTIONS
Place potatoes in medium saucepan with water to cover and bring to a boil.
Reduce heat to low and cook until tender, 10 to 15 minutes. Drain the
potatoes, and cool under running water. Refrigerate until chilled.
While potaaaatoes are chilling, combine sour cream and yogurt. When
potatoes are chilled through, cut them in half. Cut a small slice off of
each rounded end so that the potatoes sit without rolling. Place a
teaspoonful of the sour cream mixture on each potato. Top with chives and
a half teaspoonful of caviar. Top with freshly ground black pepper if
desired.
Recipe By : Eating Well Entertaining, Jan 1997, p. 7
Posted to MC-Recipe Digest V1 #274
Date: Sat, 02 Nov 1996 09:09:16 -0600
From: Lou Parris <lbparris@earthlink.net>
A Message from our Provider:
“Times change, God doesn’t.”