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    Light Liverless Pate

    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


    Step 1
    Add all ingredients to a large food processor bowl. Blend until mostly smooth.
    Step 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).

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