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Holiday Terrine

Photo: Susie Cushner
Yield Makes 14 servings (serving size: 2 tablespoons terrine mixture and 5 crackers)
Prep: 25 minutes. Goat cheese is lower in fat and calories than cheese made from cow's milk. You also get 5 grams of protein per serving, which will keep you satisfied for much longer than a sugar cookie.

Ingredients

  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1/2 cup (2 ounces) crumbled goat cheese
  • 2 tablespoons fat-free milk
  • 1/4 cup commercial basil pesto (such as Buitoni)
  • 3 tablespoons finely chopped pitted kalamata olives
  • 3 tablespoons finely chopped pimiento-stuffed olives
  • 1/4 cup finely chopped drained oil-packed sun-dried tomato halves (patted dry with a paper towel)
  • 1 (6-ounce) package whole-wheat crackers, such as Health Valley

Nutrition Information

  • calories 144
  • fat 8 g
  • satfat 4 g
  • monofat 2 g
  • polyfat 1 g
  • protein 5 g
  • carbohydrate 12 g
  • fiber 1 g
  • cholesterol 16 mg
  • iron 1 mg
  • sodium 326 mg
  • calcium 56 mg

How to Make It

  1. Line a 5- x 3-inch mini-loaf pan with clear or colored plastic wrap, allowing extra wrap to extend over the edges of the pan so that you can seal the top when done. In a medium bowl, combine cream cheese, goat cheese, and milk; mix well. Spread pesto in bottom of plastic wrap-lined pan. Spread half of cheese mixture over pesto.

  2. Combine the olives; spread over cheese mixture, pressing down with back of a spoon or spatula. Spoon remaining cheese mixture over olives; spread to an even layer with a spatula. Spoon sun-dried tomatoes evenly over cheese mixture, pressing down with back of a spoon or spatula.

  3. Bring edges of plastic wrap up over terrine; seal tightly. Refrigerate at least 4 hours or up to 24 hours to set.

  4. To serve, unmold terrine onto a plate or platter; surround with wheat crackers. Terrine can be stored in the refrigerator up to 3 days after making.