South Beach Diet Salmon Mousse

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Book Description

The famed Miami Beach cardiologist who has helped millions of people worldwide to lose weight and eat healthier with his best-selling South Beach Diet books now addresses the special challenge that can undermine anyones willpower, the irresistible lure of diet-busting dishes at festive occasions. As the more than 20 menus and 150 easy, all-new recipes in this cookbook prove, theres no need to give up favorite holiday and party dishes to stay on the South Beach Diet.

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The South Beach Diet Parties and Holidays Cookbook: Healthy Recipes for Entertaining Family and Friends

Authors: Arthur Agatston

Date: October 2006

ISBN: 1594864446

Publisher: Rodale Books

Paperback

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South Beach Diet Salmon Mousse
Recipe from: The South Beach Diet Parties and Holidays Cookbook
by Arthur Agatston
Cookbook Heaven at Recipelink.com

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.

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

Makes 20 (3-tablespoon) servings

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 1/4 cup)
3 tablespoons finely chopped red onion
1 tablespoon chopped fresh dill or 1/2 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 cracke

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.
Puree 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.

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

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

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