Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 30 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 7 1/2 oz Sardines in water, (2 cans)
- 1/4 c Finely chopped green onions
- 1 1/2 ts Prepared horseradish
- 1 ts Dried dillweed
- 1/4 c Plain nonfat yogurt
- 1 tb Lemon juice
- 30 Pieces melba toast
- 1/3 c Finely shredded carrot
Preparation
Place sardines in a bowl; mash with a fork. Add the next 5 ingredients, and stir well. Cover and chill for at least 2 hours. Yield: 2-1/2 dozen appetizers (serving size: 1 appetizer). Per serving: 37 Calories; 1g Fat (24% calories from fat); 3g Protein; 4g Carbohydrate; 10mg Cholesterol; 40mg Sodium NOTES : To serve, spoon 2 teaspoons pate onto each melba toast; top with about 1/2 teaspoon carrot. Recipe by: Cooking Light, Jan/Feb 1995, page 118 Posted to MC-Recipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.
