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Potato and Caviar Hors D'oeuvre
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
Steam potato slices, covered, 12 minutes or just until tender. Drain;
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
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).