Recipe - Sardine Pate Appetizers

7 One half ounce Sardines in water, (2 cans)
drained
One fourth cup Finely chopped green onions
1 One half teaspoon Prepared horseradish
1 teaspoon Dried dillweed
One fourth cup Plain nonfat yogurt
1 tablespoon Lemon juice
30 Pieces melba toast
1/3 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: 2One half 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
One half teaspoon carrot.

Recipe by: Cooking Light, Jan/Feb 1995, page 118

Posted to MCRecipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.