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Salmon Mousse

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Prep Time: 25 minutes
Cook Time: 5 minutes
Chill Time: 12 hours or overnight

This lovely party favorite can be chilled in a decorative mold for extra flair. If you serve the mousse with crackers, it becomes a Phase 2 recipe.


Serves about 20

1 cup nonfat or low-fat plain yogurt
1/2 cup cold water
1 envelope unflavored gelatin
1 (15-ounce) can pink salmon, drained
2/3 cup reduced-fat sour cream
1 (6-ounce) jar prepared horseradish, drained and squeezed dry (about ? cup)
3 tablespoons finely chopped red onion
1 tablespoon chopped fresh dill or ? teaspoon dried dill, crumbled
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
Chopped dill for garnish (optional)
60 cucumber slices or low-sodium whole-grain crackers

Place yogurt in a paper towel-lined mesh strainer and set over a bowl. Let drain for 10 minutes.

Place water in a small saucepan, sprinkle gelatin over water, and let soften 1 minute. Heat mixture over low heat, stirring, until gelatin dissolves, about 3 minutes. Do not let boil.

Pur?e yogurt, gelatin mixture, salmon, sour cream, horseradish, onion, dill, Worcestershire sauce, and paprika in a food processor.

Lightly coat a 1-quart fish mold, decorative bowl, terrine, or loaf pan with cooking spray; spread mousse evenly in pan. Cover and refrigerate until set, at least 12 hours or overnight. Just before serving, run a thin knife around edges of pan and invert mousse onto a platter. Sprinkle with chopped dill, if using, and surround with cucumber slices or crackers. Serve.

Makes 20 (3-tablespoon) servings

Nutrition at a Glance

Per serving (with 3 cucumber slices): 50 calories, 2.5 g fat, 1 g saturated fat, 5 g protein, 2 g carbohydrate, 0 g fiber, 150 mg sodium

Per serving (with 3 crackers): 110 calories, 5 g fat, 1 g saturated fat, 7 g protein, 11 g carbohydrate, 2 g fiber, 170 mg sodium

Make-Ahead: Mousse can be made up to 1 day ahead. Keep chilled in mold, covered with plastic wrap, until ready to serve.

Note: Reprinted from: The South Beach Diet Parties & Holidays Cookbook: Healthy Recipes for Entertaining Family And Friends by Arthur Agatston, MD ? 2006 Arthur Agatston, M.D. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling at (800) 848-4735.

Preventive cardiologist Arthur Agatston, MD, is an associate professor of medicine at the University of Miami Miller School of Medicine. He is the author of the best-selling books The South Beach Diet, The South Beach Diet Cookbook, The South Beach Diet Quick & Easy Cookbook, TIle SNlth Beach Diet Good Fats/Good Carbs Guide, and The South Beach Diet Dining Guide. Dr. Agatston is frequently quoted as an expert in cardiac health and diet in the media. He maintains a private cardiology practice, focused on prevention, in Miami Beach, where he lives with his wife, Sari, and their two sons.

Visit http://www.southbeachdiet.com for more info.


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