Potato-And-Caviar Hors D'Oeuvre

• 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

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.

red potato, nonfat yogurt, lowfat sour cream, fresh chives, fresh parsley, red caviar

Taken from www.myrecipes.com/recipe/potato-and-caviar-hors-doeuvre (may not work)