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LOW-FAT COOKING

End the Year With Caviar

December 26, 1996|DONNA DEANE | TIMES TEST KITCHEN DIRECTOR

With champagne on New Year's Eve, caviar is always welcome. And it contains almost no fat (an ounce, if you can afford it, contains only 5 grams). In these finger-food appetizers, caviar tops small potatoes that have been baked with garlic and horseradish and glazed with sour cream.

When picking out the potatoes for this nonfat dish, keep in mind that the appetizers should be small--only one or two bites. Be sure to buy small potatoes.

As you scoop out the potatoes, put the finished ones in cold water to prevent them from turning dark while standing. Drain well and pat them dry before roasting.

The potatoes can be prepped for baking several hours ahead of time, then filled and baked shortly before serving.

CAVIAR STUFFED POTATOES

12 small boiling potatoes, about 1 1/2-inches in diameter

Nonstick olive oil cooking spray

Salt

3 cloves garlic, minced

1 tablespoon prepared horseradish, or to taste

1/4 cup low-fat sour cream

Red salmon roe

Black lumpfish caviar

Fresh sprigs rosemary, optional

Scoop out centers of potatoes.

Spray glass pie plate with olive oil cooking spray and arrange potatoes in 1 layer in plate. Spray potatoes with cooking spray and sprinkle with salt to taste, then minced garlic.

Bake potatoes at 450 degrees until potatoes are fork tender, about 25 minutes. Cool slightly.

Spread 1/4 teaspoon horseradish or more to taste inside each potato. Spoon about 1 teaspoon sour cream into each potato. Return to oven and bake until sour cream glazes, about 5 minutes.

Top half of potatoes with salmon roe and half with lumpfish caviar. Line serving platter with fresh rosemary sprigs to garnish.

Makes 12 appetizer servings.

Each serving contains about:

34 calories; 73 mg sodium; 8 mg cholesterol; 0 fat; 7 grams carbohydrates; 1 grams protein; 0.19 gram fiber.

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