YOGURT-HORSERADISH TOPPING FOR BAKED POTATOES

Yield: 3 cups

Serving size: 2 tablespoons

2 pounds plain or vanilla low-fat yogurt

1/4 cup prepared grated horseradish

1/4 cup chives, chopped

1 teaspoon salt

1/4 teaspoon white pepper

1. 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.