Yellow Pepper And Spinach Bites

Recipe Ingredients

2 cups	474ml	Goat milk yogurt
10 oz	284g	Cooked spinach leaves - finely chopped
1/2 cup	118ml	Nonfat sour cream
1		Garlic clove - minced
1 teaspoon	5ml	Minced tarragon
3/4 teaspoon	3.8ml	Salt
1 tablespoon	15ml	Minced green onion
3		Yellow bell peppers
1/2 cup	118ml	Toasted pine nuts - lightly salted

Recipe Instructions

Spoon yogurt into strainer or colander lined with cheesecloth. Fold cheesecloth over to cover yogurt. Place strainer on edge of bowl deep enough to drain yogurt. Refrigerate overnight.

Combine drained yogurt and 1/2 of spinach. Puree until smooth and blended. Blend in sour cream. Stir in remaining spinach, garlic, tarragon, salt and green onion. (Mixture can be made ahead and refrigerated 1 to 2 hours before assembling.)

Cut peppers into eighths lengthwise, then into halves crosswise. Spoon dollop of spinach yogurt mixture atop each pepper piece. Arrange on serving platter. Sprinkle each with toasted pine nuts.

This recipe yields 3 dozen appetizer bites.

Each Bite: 26 calories; 65 mg sodium; 0 mg cholesterol; 2 grams fat; 3 grams carbohydrates; 2 grams protein; 0.09 gram fiber.

Source:
The Los Angeles Times, 09-15-1999

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