Yield: 34 Servings
|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.