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Suggest a better descriptionCombine first 3 ingredients in a small bowl; stir well. Combine chives and the next 3 ingredients in a small bowl; stir well. Cut 4 (13 x 13-inch) pieces of parchment paper or aluminum foil; trim each into a heart shape. Arrange 1 piece of fish on half of each parchment heart. Top fish with 1 tablespoon yogurt mixture, and sprinkle with chive mixture. Fold over other half of each parchment heart. Starting with the rounded edge, pleat and crimp edges together to make a seal; twist ends tightly to seal. Place on a large baking sheet. Bake at 425 degrees for 15 minutes or until the parchment is puffed and lightly browned. Yield: 4 servings. Per serving: 214 Calories; 6g Fat (26% calories from fat); 35g Protein; 3g Carbohydrate; 89mg Cholesterol; 126mg Sodium Serving Ideas : Serve immediately. NOTES : Place on individual serving plates; cut open. Recipe by: Cooking Light, Jan/Feb 1995, page 134 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 16 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 8.8mg | 0 % | |
Potassium 39.4mg | 1 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 3.2g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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