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Curried Chicken Mousse

Yield 2 3/4 cups (44 servings) (serving size: 1 tablespoon)
Make Ahead. Curry powder blends 20 spices, herbs, and seeds into a potent seasoning secret. Teamed with tender chunks of chicken, it creates a make-ahead mousse that is nothing short of marvelous.

Ingredients

  • 1 envelope unflavored gelatin
  • 1 cup cold water, divided
  • 2 teaspoons chicken-flavored bouillon granules
  • 1/4 teaspoon ground red pepper
  • 1 teaspoon curry powder
  • 2 teaspoons minced onion
  • 1 1/4 cups finely chopped cooked chicken breast (skinned before cooking and cooked without salt)
  • 1/4 cup finely chopped celery
  • 1 (2-ounce) jar diced pimiento, drained
  • 1 tablespoon chopped fresh parsley
  • 1 (8-ounce) carton fat-free sour cream
  • Cooking spray

Nutrition Information

  • calories 11
  • caloriesfromfat 16 %
  • fat 0.2 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.7 g
  • carbohydrate 0.5 g
  • fiber 0.0 g
  • cholesterol 3 mg
  • iron 0.0 mg
  • sodium 45 mg
  • calcium 0.0 mg

How to Make It

  1. Sprinkle gelatin over 1/2 cup cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes).

  2. Add bouillon granules, red pepper, and curry powder, stirring until bouillon granules dissolve; remove from heat. Add remaining 1/2 cup cold water and minced onion, stirring well; chill until consistency of unbeaten egg white.

  3. Stir in chicken and next 4 ingredients; spoon mixture into a 4-cup mold coated with cooking spray. Cover and chill at least 8 hours. Unmold and serve with reduced-fat crackers.

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