| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
May 1990 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lb |
Ground turkey |
| 1 |
md |
Onion; chopped |
| 2 |
c |
Sliced mushrooms |
| 1/3 |
c |
Dry white wine |
| 1 |
ds |
Nutmeg |
|
|
Salt and pepper |
| 1 |
c |
Lowfat cottage cheese |
| 1/2 |
c |
Plain lowfat yogurt |
| 1 |
tb |
Lemon juice |
| 8 |
oz |
Fettuccine; freshly cooked |
|
|
Paprika |
INSTRUCTIONS
Heat oil in heavy large skillet over medium heat. Add turkey and onion and
cook until turkey is brown, stirring occasionally, about 12 minutes. Mix in
mushrooms, wine and nutmeg. Season turkey with salt and pepper. Reduce
heat. Simmer 15 minutes.
Puree cottage cheese, yogurt and lemon juice in blender or processor until
smooth. Add to turkey and stir until heated through (do not boil). Place
fettuccine on platter. Pour turkey over. Sprinkle with paprika.
Serves 4.
Bon Appetit May 1990
Converted by MC_Buster.
NOTES : A mixture of cottage cheese, lowfat yogurt and lemon juice replaces
the sour cream in the traditional version of this dish. Ground turkey makes
an especially good choice for those watching their cholesterol intake.
Converted by MM_Buster v2.0l.
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