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Title: Lima Bean-Filled Potasto Snacks
Categories: Diabetic Appetizer Vegetarian
Yield: 6 Servings
| 1 | c | Lima beans; cooked |
| 1 | cl | Garlic; minced |
| 1 | tb | Lemon juice |
| 1/4 | c | Onion; chopped |
| 1 | tb | Parsley; chopped |
| 1/2 | ts | Dill |
| 1/4 | c | Yogurt, plain |
| 24 | New potatoes, cokked |
Preheat the oven to 350^F. Combine all ingredients except the yogurt and new potatoes in a non stick skillet. Cook over medium heat until onions are tender, about 5 min. Pour into a food processor or blender and add yogurt. Process until smooth. Cut a thin slice off of the bottom of each potato so it will not rool. Scoop out a small amount of potato and fill cavity with the lima bean mixture. Heat the stuffed potatoes for 10-15 min before serving.
One serving of 4 potatoes = 187 cal pro 5gm, pro 32gm, fat 2gm, sodium 72 mg exchanges: 2 starch/bread
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