Free Recipe Potato-And-Caviar Hors D oeuvre
Recipe Type: A Recipes
Recipe Preparation: cook
Cooking Ingredients for Potato-And-Caviar Hors D oeuvre Recipe
24 sl Red potato, (1/4-inch-thick)
-(6 medium)
1/3 c Plain nonfat yogurt
1/4 c Low-fat sour cream
2 tb Finely chopped fresh chives
2 tb Finely chopped fresh parsley
1 tb Red caviar
Potato-And-Caviar Hors D oeuvre Preparation
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 1/2-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 1/2 teaspoon over 1 side of each potato slice; pipe about 1/2 teaspoon yogurt mixture onto herb mixture. Top yogurt mixture with 1/8 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@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 8
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