South Beach Diet Salmon Mousse -

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South Beach Diet Salmon Mousse

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By Dr. Arthur Agatston

Posted July 23rd, 2007

This article is reprinted with permission from The South Beach Diet Parties and Holidays Cookbook: Healthy Recipes for Entertaining Family and Friends (The South Beach Diet), by Arthur Agatston, (2006, Rodale Books)

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

Servings:	20
Author Notes:	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. 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).
Ingredients:	1/2 teaspoon paprika 1/2 cup cold water 1 cup nonfat or low-fat plain yogurt 1 envelope unflavored gelatin 1 can pink salmon, drained 2/3 cup reduced-fat sour cream 1 jar prepared horseradish, drained and squeezed dry 3 tablespoons finely chopped red onion 1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill, crumbled 1 tablespoon Worcestershire sauce chopped dill for garnish 60 cucumber slices or low-sodium whole-grain crackers
Instructions:	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.