| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 8 | Servings | |
INGREDIENTS
| 24 | Red potato, 1/4-inch-thick | |
| 6 medium | ||
| 1/3 | c | Plain nonfat yogurt |
| 1/4 | c | Low-fat sour cream |
| 2 | T | Finely chopped fresh chives |
| 2 | T | Finely chopped fresh parsley |
| 1 | T | 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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“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 6
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 11.8mg
Sodium: 30.6mg
Potassium: 11.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g