Yogurt Horseradish Topping For Baked Potatoes

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  • 2 pounds Plain fat-free yogurt
  • 1/4 cup Prepared horseradish
  • 1/4 cup Chives, chopped
  • 1 teaspoon Salt
  • 1/4 teaspoon White pepper


In strainer lined with a coffee filter and set over a bowl, drain yogurt for 2 hours. Discard liquid, place yogurt in bowl and fold in remaining ingredients. Refrigerate, covered.

Tip: Serve on baked potatoes or offer as a topping choice for a baked potato bar.

Calories: 174 Fat: 1g Cholesterol: 1mg Carbohydrates: 38g Fiber: 4g Protein: 5g Potassium: 698mg

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