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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; 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).


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