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LOW-FAT COOKING

Oinkless Terrine

July 21, 1994|DONNA DEANE | TIMES FOOD STYLIST; Deane is co-author of "Simply Healthful Cakes" (Chapters Publishing: 1993; $9.95)

In the summer, when you're trying to cut fat, the best dishes are the ones that are not only light, but easy to make. This low-fat turkey terrine can be prepared ahead and baked in the morning or evening hours while it's still cool. Then it can be kept in the refrigerator, on hand for a quick light dinner when it seems too hot to cook.

Check the labels on the ground turkey package for the fat percentages. We used 97% fat-free ground turkey. Also in the terrine: fresh chopped mushrooms, chopped spinach and nonfat egg substitute for lightness.

Slice the terrine thin and serve it on French bread with crunchy lettuce, thin sliced red onions and tomatoes and a touch of mustard. Served with green onions, radishes and cornichons, this makes a great hot-weather lunch or dinner.

CHILLED FLORENTINE TURKEY TERRINE

1 pound mushrooms

2 cloves garlic, minced

1 tablespoon butter

1 (10-ounce) package frozen chopped spinach, thawed and well-drained

2 tablespoons minced sage

2 pounds ground turkey breast

1 cup chopped onion

1/2 cup nonfat egg substitute (equivalent to 2 eggs)

1 1/2 teaspoons salt

1/2 teaspoon black pepper

Clean mushrooms. Remove stems. Coarsely chop mushrooms.

Saute mushrooms and garlic in skillet over medium-high with butter until tender and water has evaporated. Stir in spinach and sage until mixed.

Combine turkey, onion, egg substitute, salt, pepper and hot spinach mixture in large bowl. Lightly mix until ingredients are blended. Pat into 1 (9x5-inch) loaf dish sprayed with butter-flavored non-stick cooking spray. Loaf will be full to top. Pat sides beneath top edges of dish and mound in center.

Cover with foil and bake 30 minutes at 350 degrees. Remove foil and continue to bake 1 hour. For best flavor, let cool to warm, then chill. Slice thin and serve with sliced tomatoes, sliced red onions, mustard, lettuce, French bread, green onions, radishes and cornichons. Makes 8 servings.

Each serving contains about:

146 calories; 548 mg sodium; 57 mg cholesterol; 2 grams fat; 7 grams carbohydrates; 25 grams protein; 0.97 gram fiber.

*

Placemat and napkin from Bristol Farms Cook 'N' Things, South Pasadena.

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