Dilled Salmon Mousse; Cheese And Salsa Crostini - Kitchenaid Ultra Power Plus Instructions And Recipes Manual

DILLED SALMON MOUSSE

2 envelopes unflavored
gelatin
3 ⁄ cup water
4
1 ⁄ cup reduced-calorie
2
mayonnaise
1 cup nonfat plain yogurt
2-3 tablespoons chopped
fresh dill
1 tablespoon lemon juice
1 ⁄ teaspoon salt
4
1 ⁄ teaspoon black pepper
8
Dash cayenne pepper
1 can (14 1 ⁄ oz.) red
2
salmon, drained and
flaked

CHEESE AND SALSA CROSTINI

2 egg whites
1 ⁄ cup finely chopped
4
green onions
1 ⁄ cup chopped ripe olives
4
1 ⁄ cup shredded reduced-
4
fat sharp Cheddar
cheese
1 ⁄ cup shredded reduced-
4
fat Monterey Jack
cheese
4 slices pumpernickel
bread, crusts removed
1 ⁄ cup thick and chunky
3
salsa
Spray 1-quart mold with no-stick cooking spray. In
small saucepan, sprinkle gelatin over water. Let
stand 5 minutes until softened. Heat over low heat,
stirring until gelatin is dissolved. Cool slightly.
Place mayonnaise and gelatin mixture in medium
bowl. Beat on Speed 3 about 30 seconds, or until
smooth. Add remaining ingredients, except salmon.
Beat on Speed 3 for 30 to 60 seconds, or until
smooth. Stir in salmon. Pour into mold. Refrigerate
at least 4 hours, or until firm. Remove mousse from
mold. Serve with crackers or cocktail breads, if
desired.
Yield: 16 servings (
Per serving: About 72 cal, 7 g pro, 2 g carb,
4 g total fat, 1 g sat fat, 11 mg chol, 243 mg sod.
Place egg whites in medium bowl. Beat on Speed 7
for 1 to 1 1 ⁄ minutes, or until stiff peaks form. Add
2
onions, olives, and cheeses. Beat on Speed 1 for
10 to 20 seconds, or until combined.
Spread mixture on bread slices. Place on ungreased
baking sheet. Bake at 350°F for 15 to 20 minutes,
or until puffed and golden brown. Cut each slice
into quarters. Top each quarter with about
1 teaspoon salsa.
Yield: 8 servings (2 crostini per serving).
Per serving: About 39 cal, 2 g pro, 4 g carb,
1 g total fat, 0 g sat fat, 3 mg chol, 203 mg sod.
13
1 ⁄ cup per serving).
4