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.