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Light Liverless Pate

Light Liverless Pate
This Recipe Is:

WebMD Recipe

The original recipe for this appetizer came from one of our Weight Loss Clinic members who posted on the Recipe Doctor message board. It sounded so good I just had to try it for myself. The light version worked wonderfully, so I want to share it with all of you.

  • 2 cups
    shredded roasted, skinless, and boneless dark chicken meat, 2 thighs and 2 drumsticks
  • 1/4 cup
    low trans-fat margarine with 8 grams fat per tablespoon
  • 1/4 cup
    light cream cheese
  • 1 teaspoon
    dry mustard
  • 1/4 teaspoon
    ground nutmeg, or more to taste
  • 1/8 teaspoon
    ground cloves, or more to taste
  • 1/2 cup
    chopped sweet onion
  • 1 teaspoon
    minced garlic
  • 2 tablespoons
    brandy, add a tablespoon more. if desired
  • 1/3 cup
    dried currants or other dried fruits, such as cranberries
  • Dash 
    celery salt
  • Pinch 
    cayenne pepper
  1. Add all ingredients to a large food processor bowl. Blend until mostly smooth.
  2. Spoon into serving bowl and chill at least six hours. Serve with thinly sliced bread and/or wheat crackers (preferably reduced-fat and higher-fiber).
Nutritional Information

Makes: 8 servings
  • Calories129
  • Protein10 g
  • Carbohydrates5.5 g
    • Dietary fiber0.6 g
  • Fat6.5 g
    • Saturated fat1.5 g
  • Cholesterol33 mg
  • Sodium57 mg
  • Calories from Fat50%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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