Yield: 30 Servings
|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.