INGREDIENTS

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.

A Message from our Provider:

“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)
----------------------------------------------
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