Curried turkey pate

Yield: 34 Servings

Measure Ingredient
2 cups Chopped cooked deli turkey breast, (10 ounces)
¼ cup Sliced green onions
½ cup Nonfat sour cream alternative
¼ cup Mango chutney
½ teaspoon Curry powder
1 tablespoon Chopped fresh parsley

Position knife blade in food processor bowl; add first 5 ingredients, and process until smooth.

Line a deep 4-cup bowl with heavy-duty plastic wrap, allowing plastic wrap to extend over edges of bowl. Spoon turkey mixture into bowl; cover with plastic wrap, pressing to pack. Chill 2 hours. Yield: 2 cups plus 2 tablespoons (serving size: 1 tablespoon).

Per serving: 25 Calories; 1g Fat (36% calories from fat); 3g Protein; 1g Carbohydrate; 8mg Cholesterol; 14mg Sodium Serving Ideas : Serve with crackers.

NOTES : To serve, fold back plastic wrap, and invert bowl onto a serving platter. Remove bowl, and carefully remove plastic wrap; sprinkle with parsley.

Recipe by: Cooking Light, Jul/Aug 1994, page 108 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.

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