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Fromage-Chevre Canapes



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Fromage-Chevre Canapes

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Steam potatoes, covered, 13 minutes or until tender; let cool.

Lightly coat potatoes with cooking spray, and cut in half. Cut and discard
a thin slice from the bottom of each potato half so they will stand up.
Sprinkle potato halves with salt.

Combine milk and cheese in a bowl; stir well.

Spoon mixture into a pastry bag fitted with a large star tip; pipe mixture
onto potato halves and into endive leaves. Top each endive leaf with one
grape half. Cover and chill, if desired. Yield: 40 appetizers (serving
size: 1 appetizer).

Per serving: 40 Calories; 2g Fat (36% calories from fat); 2g Protein; 5g
Carbohydrate; 7mg Cholesterol; 38mg Sodium

Serving Ideas : Just before serving, sprinkle potato halves with caviar.

Ingredients:

10 sm Red potatoes, (3/4 pound)
Vegetable cooking spray
1/4 ts Salt
1/4 c Skim milk
6 oz Chevre, (mild goat cheese)
20 Belgian endive leaves, (3
-medium head)
10 Seedless red grapes, halved
1 tb Caviar

Serves:

40 Servings
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