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.

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