Potato-and-Caviar Hors D'Oeuvre

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8 servings (serving size: 3 appetizers)


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24 (1/4-inch-thick) slices red potato (about 6 medium)
1/3 cup plain nonfat yogurt
1/4 cup low-fat sour cream
2 tablespoons finely chopped fresh chives
2 tablespoons 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 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. Serve immediately.

Created date

June 2004

Nutritional Information

Calories 89
Caloriesfromfat 16 %
Fat 1.4 g
Satfat 0.6 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 3.1 g
Carbohydrate 16.5 g
Fiber 1.4 g
Cholesterol 16 mg
Iron 0.7 mg
Sodium 48 mg
Calcium 34 mg