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CHICKEN AND MUSHROOM PATE
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| Ingredients : |
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225 g (8 oz) cooked chicken, diced
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2 tablespoons lemon juice
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½ onion, shredded
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¼ cup celery, finely chopped
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2 tablespoons parsley
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2/3 cup plain yogurt
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2 tablespoons low-fat milk
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3 ½ oz (100 g) mushrooms, rinsed and sliced thin
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Salt
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Pepper
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| Preparation: |
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Place chicken in a processor or blender. Add lemon juice and blend or process at low speed. Add onion, 1 tablespoon parsley, celery, yogurt, milk and process until a thick cream is obtained. Season with salt and pepper.
Remove from blender or processor and transfer cream to a bowl. Add mushrooms, reserving 10 slices for decoration. Correct seasoning.
Pour mixture into a pate mold, lightly greased. Refrigerate for 3 hours.
Unmold and cover the top with chopped parsley and mushroom slices.
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90 calories per serving
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