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Categories:
light cream cheese cottage cheese yogurt Curry lemon juice chicken mango coconut golden raisins scallions peanuts
Viewed: 14 - Published at: 8 years agoIngredients
- 8 ounces light cream cheese
- 8 ounces lowfat cottage cheese
- 4 ounces nonfat greek yogurt
- 1 tablespoon curry powder(I like Madras)
- 1 tablespoon fresh lemon juice
- 1 whole chicken breast, poached and shredded
- 1 cup mango chutney
- 1/2 cup shredded sweetened coconut
- 1/2 cup golden raisins
- 1/2 cup chopped scallions
- 1/2 cup chopped peanuts or cashews
- 1/4 cup chopped cilantro(optional)
- 1 cup crumbled flavored tofu or chopped hard boiled eggs(vegetarian option)
Method
- In the bowl of a food processor, combine cream cheese, cottage cheese, yogurt, curry powder and lemon juice. Process until smooth. Taste and add salt & pepper to taste along with additional curry powder.
- On a flat serving dish or platter spread the cheese mixture in an even layer.
- Spread chutney to taste over the cheese, followed by layers of coconut, raisins and scallions.
- Top with shredded chicken, tofu or hard boiled eggs.
- Wrap and chill for at least 6 hours to blend flavors.
- Before serving, top with chopped peanuts, additional scallions and cilantro. Serve with toasted pita chips or pappadams.
