Ingredients :
3 1/3 Pounds Fingerling Potatoes -- Washed Or Baby Red Potatoes
1/2 Cup Low-Fat Natural Yoghurt
2 Tablespoons Fresh Lemon Juice
2 Teaspoons Honey
2 Teaspoons Tahini -- (Sesame Paste)
6 Green Shallots -- Ends Trimmed, Thinly Sliced Or Green Onions
1/4 Cup Chopped Fresh Mint
Preparation Method :
1. Place the potatoes in large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 12-15 minutes or until just tender. Drain. Set aside to cool.
2. Meanwhile, combine the yoghurt, lemon juice, honey and tahini in a small bowl.
3. Cut the potatoes into thick slices and place in a serving bowl. Add the dressing, shallot and mint and gently toss until just combined. Season with salt and pepper. Serve immediately.
Notes & Tips :
You can prepare this recipe to the end of step 2 up to 3 hours ahead. Store in separate airtight containers in the fridge. Continue from step 3 up to 30 minutes ahead.
"Turn an old favourite into a waist-friendly Middle Eastern delight by mixing the sesame flavours of tahini with low-fat natural yoghurt."
Per Serving (excluding unknown items) :
178 Calories;
1g Fat (5.5% calories from fat);
5g Protein;
38g Carbohydrate;
4g Dietary Fiber;
1mg Cholesterol;
26mg Sodium.
Exchanges :
2 Grain(Starch);
0 Lean Meat;
0 Vegetable;
0 Fruit;
0 Non-Fat Milk;
0 Fat;
0 Other Carbohydrates.
Source : "Good Taste - December 2006, Page 110"
Formatted by : Chupa Babi
* Exported from MasterCook *
