| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers |
30 |
Servings |
INGREDIENTS
| 7 1/2 |
oz |
Sardines in water, (2 cans) drained |
| 1/4 |
c |
Finely chopped green onions |
| 1 1/2 |
ts |
Prepared horseradish |
| 1 |
ts |
Dried dillweed |
| 1/4 |
c |
Plain nonfat yogurt |
| 1 |
tb |
Lemon juice |
| 30 |
|
Pieces melba toast |
| 1/3 |
c |
Finely shredded carrot |
INSTRUCTIONS
Place sardines in a bowl; mash with a fork. Add the next 5 ingredients, and
stir well. Cover and chill for at least 2 hours. Yield: 2-1/2 dozen
appetizers (serving size: 1 appetizer).
Per serving: 37 Calories; 1g Fat (24% calories from fat); 3g Protein; 4g
Carbohydrate; 10mg Cholesterol; 40mg Sodium
NOTES : To serve, spoon 2 teaspoons pate onto each melba toast; top with
about
1/2 teaspoon carrot.
Recipe by: Cooking Light, Jan/Feb 1995, page 118
Posted to MC-Recipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.
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