Recipe - Curried Turkey Pate

2 cup Chopped cooked deli turkey
breast, (10 ounces)
One fourth cup Sliced green onions
One half cup Nonfat sour cream
alternative
One fourth cup Mango chutney
One half 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 4cup bowl with heavyduty 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 MCRecipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.