THREE COLOR TERRINE

In the language of ancient Perú yanuq meant hearth, home...

THREE COLOR TERRINE

Ingredients :

3 beets, peeled, cooked and processed

2 cups squash peeled, cooked, drained and processed

1 lb (1/2 k) spinach, cooked, drained and processed

1 lb (1/2 K) light cream cheese

3 eggs

6 egg whites

2 tablespoons parsley, chopped

Salt

Pepper

Preparation:

Place each vegetable in a separate bowl.

Divide cheese in 3 equal parts and combine with each vegetable purée.

Add 1 egg and 2 egg whites to each bowl and combine. Season with salt and pepper.

Lightly grease a loaf or terrine pan. Cover bottom with beet pureé, place spinach purée on top and finish with the squash purée.

Bake in preheated moderate oven at 350°F (180°C) for 45 minutes. Remove from oven and cool for 5 minutes.

Unmold, cut in slices and serve. Sprinkle with chopped parsley.

6 servings

Calories: 241 per serving