Sardine pate appetizers

Yield: 30 Servings

Measure Ingredient
7½ ounce Sardines in water, (2 cans) drained
¼ cup Finely chopped green onions
1½ teaspoon Prepared horseradish
1 teaspoon Dried dillweed
¼ cup Plain nonfat yogurt
1 tablespoon Lemon juice
30 Pieces melba toast
⅓ cup Finely shredded carrot

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: 2-½ 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

½ teaspoon carrot.

Recipe by: Cooking Light, Jan/Feb 1995, page 118 Posted to MC-Recipe Digest V1 #404 by igor@... on Jan 28, 1997.

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