| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Appetizers, Fish, Ww |
14 |
Servings |
INGREDIENTS
| 11 |
oz |
Salmon; skin, drain, flake |
| 1 |
c |
Reduced-calorie creamed cheese spread |
| 1 |
tb |
Onion; minced |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Horseradish mustard |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Parsley; finely chopped |
| 42 |
|
Melba rounds |
INSTRUCTIONS
Using a for, in medium mixing bowl thoroughly combine all ingredients
except parsley and melba rounds. Cover with plastic wrap and refrigerate
until chilled, about 1 hour.
Transfer salmon mixture to serving platter and form into a mound; using
rubber scraper smooth sides and shape into a ball. Sprinkle parsley over
surface of ball, pressing to adhere. Serve with melba rounds.
1 serving= 1 protein; 1/2 bread. 5 cal optional exchange. 85 cal, 2 g
fat; 8 g CHO 60 mg calcium, 8 mg chol. 136 mg sodium. *This recipe does not
include reduced-calorie creamed cheese count for cholesterol. Serving
suggestion: Try this on crispbread, as a dip for breadsticks, or as a
tasty sandwich filling.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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