| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
8 |
Servings |
INGREDIENTS
| 24 |
sl |
Red potato, (1/4-inch-thick) (6 medium) |
| 1/3 |
c |
Plain nonfat yogurt |
| 1/4 |
c |
Low-fat sour cream |
| 2 |
tb |
Finely chopped fresh chives |
| 2 |
tb |
Finely chopped fresh parsley |
| 1 |
tb |
Red caviar |
INSTRUCTIONS
Steam potato slices, covered, 12 minutes or just until tender. Drain; let
cool.
Combine the yogurt and sour cream in a bowl, and stir well.
Spoon the mixture onto several layers of heavy-duty paper towels, and
spread to 1/2-inch thickness. Cover with additional paper towels, and let
stand for
10 minutes.
Scrape mixture into a pastry bag fitted with a fluted tip; set aside.
Combine the chives and parsley, and press 1/2 teaspoon over 1 side of each
potato slice; pipe about 1/2 teaspoon yogurt mixture onto herb mixture. Top
yogurt mixture with 1/8 teaspoon caviar.Yield: 8 servings (serving size: 3
appetizers).
Per serving: 212 Calories; 1g Fat (3% calories from fat); 6g Protein; 46g
Carbohydrate; 13mg Cholesterol; 55mg Sodium
Serving Ideas : Serve immediately.
Recipe by: Cooking Light, Jan/Feb 1995, page 65
Posted to MC-Recipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.
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