Stuffed Eggs

14         eggs, hard cooked
1 1/2     cups cooked* or 1 can (15 oz.) garbanzo beans, drained
1/4        cup plain low-fat yogurt
1            tablespoon Dijon mustard
1            clove garlic, minced
1            tablespoon red caviar or 1/2 teaspoon paprika

*1/2 cup dry makes 1 1/2 cups cooked

Slice eggs in half lengthwise; carefully remove and discard yolks.

In food processor or blender, combine garbanzos, yogurt, mustard and garlic. Process until smooth. Spoon mixture into decorating bag fitted with large start tip; pipe mixture into egg cavities. Or, drop by teaspoonful into eggs. Top evenly with caviar or paprika. Makes 28.

Nutritional Information per Serving:
Calories 50, Protein 5 g, Carbohydrates 6 g, Fat 1 g, Calories from fat 14%, Cholesterol 7 g, Fiber 1 g, Folate 32 mcg, Sodium 83 mg