Title: Curried Turkey Pate
Categories: Appetizer
Yield: 34 Servings

2	c	Chopped cooked deli turkey breast, (10 ounces)
1/4	c	Sliced green onions
1/2	c	Nonfat sour cream alternative
1/4	c	Mango chutney
1/2	ts	Curry powder
1	tb	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; 8 mg Cholesterol; 14mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 108

By igor@digex.net on Jan 28, 1997.

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