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Potato-and-Caviar Hors D'Oeuvre

Yield 8 servings (serving size: 3 appetizers)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Steam potato slices, covered, 12 minutes or just until tender. Drain; let cool.

  2. 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.

  3. 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.