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    THREE COLOR TERRINE     

   Ingredients :
 
3 beets, peeled, cooked and processed
2 cups squash peeled, cooked, drained and processed
1 lb (1/2 k) spinach, cooked, drained and processed
1 lb (1/2 K) light cream cheese
3 eggs
6 egg whites
2 tablespoons parsley, chopped
Salt
Pepper

   Preparation:

Place each vegetable in a separate bowl.

Divide cheese in 3 equal parts and combine with each vegetable purée.

Add 1 egg and 2 egg whites to each bowl and combine. Season with salt and pepper.

Lightly grease a loaf or terrine pan. Cover bottom with beet pureé, place spinach purée on top and finish with the squash purée.

Bake in preheated moderate oven at 350°F (180°C) for 45 minutes. Remove from oven and cool for 5 minutes.

Unmold, cut in slices and serve. Sprinkle with chopped parsley.
        6 servings
        Calories: 241 per serving
 
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