Sardine pate appetizers
30 Servings
Ingredients
| Quantity | 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 |
Directions
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.