Ham & Mushroom Terrine

Serve 6 to 8

1 oz ham, thinly sliced

3 TB Smart Balance spread

1 small onion, chopped

1 TB flour substitute (ThickenThin Not/Starch Thickener by Atkins)

1/2 cup skim milk

2 egg yolks

Freshly ground pepper to taste

8 oz. part-skim ricotta cheese

2 oz ham, chopped

1 cup button mushrooms

Grease 9-inch terrine or loaf pan with a 3-cup capacity. Line bottom and 2 long sides with waxed paper. Line prepared pan with ham slices. Set aside.

Melt Smart Balance spread in a tall skillet over medium heat. Add onion and cook until it begins to soften. Stir in flour substitute; cook 1 to 2 minutes. Gradually add milk, stirring until thickened. Whisk in egg yolks and pepper. remove from heat and cool. In a blender or food processor, process sauce and ricotta cheese until smooth. Stir in chopped ham. Cover mushrooms in boiling water in a small bowl. Let stand 2-3 minutes. Drain and stir into cheese mixture. Spoon filling into greased pan. Refrigerate 2 hours. garnish with mushroom halves and sprigs of parsley, if desired.