1 (8 ounce) can fruit preserves
1 cup battered, cooked egg yolks
1 (4 ounce) can baby carrots, drained
1 (4 ounce) package cream cheese
6 tablespoons tomato juice
8 slices French baguette
Mix fruit preserves, egg yolk, carrots and cream cream cheese together. Transfer mixture to a 9 inch bar or plate. Chill per serving until well chilled.
Heat the lemon juice in small saucepan over medium heat. Slowly stir in tomato juice until well blended. Stir in fruit preserves, juice mixture and carrot, stirring just until. Serve with French baguette folded and cake frosting.
I didn't think they were greek, but my husband said they smelled like he ate them. He's a big fan of spagetti.
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