Recipe - Potato-And-Caviar Hors Doeuvre

24 sl Red potato, (1/4inchthick)
(6 medium)
1/3 cup Plain nonfat yogurt
One fourth cup Lowfat sour cream
2 tablespoon Finely chopped fresh chives
2 tablespoon Finely chopped fresh parsley
1 tablespoon Red caviar

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 heavyduty paper towels, and
spread to 1/2inch 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 One half teaspoon over 1 side of each
potato slice; pipe about One half 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 MCRecipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.