South Beach Diet Salmon Mousse

Note from Cheri: The recipe and text below are reprinted with permission from The South Beach Diet -- Parties & Holidays Cookbook by Arthur Agatston, MD (2006 Rodale). What I like best about this book, along with other South Beach Diet Cookbook (see The South Beach Diet Dining Guide and The South Beach Diet Quick and Easy Cookbook) is that the recipes are appealing even you aren't following Dr. Arthur Agatston's wildly popular South Beach Diet. To eat food this good and still lose weight is just a happy bonus. You'll get 20 full party plans and menus and 150 delicious South Beach Diet friendly recipes. Now you can entertain and still stay on your diet. The food will be so good, your friends and family will never suspect they eating healthy. Click here for more information about this book along with discount ordering links through Amazon.com NOTE: This recipe is part of an entire South Beach Diet party plan -- Hors d’Oeuvres Party for a Crowd (click link for party plan and many more recipes).

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.

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 C chopped dill for garnish (optional) 60 cucumber slices or low-sodium whole-grain crackers

Makes 20 (3-tablespoon) Servings Prep Time: 25 minutes Cook Time: 5 minutes Chill Time: 12 hours or overnight 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. Purée 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 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. Nutrition 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.