Potato-and-caviar hors d'oeuvre
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | slices | Red potato, (1/4-inch-thick) (6 medium) |
| ⅓ | cup | Plain nonfat yogurt |
| ¼ | cup | Low-fat sour cream |
| 2 | tablespoons | Finely chopped fresh chives |
| 2 | tablespoons | Finely chopped fresh parsley |
| 1 | tablespoon | Red caviar |
Directions
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 ½-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 ½ teaspoon over 1 side of each potato slice; pipe about ½ teaspoon yogurt mixture onto herb mixture. Top yogurt mixture with ⅛ 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@... on Jan 28, 1997.