Chicken Liver Pate, with no added fat

250g/8.8oz chicken livers
1 extra large onions, raw and finely chopped
2 clove garlic
1 bouquet garni
2 cup chicken or vegetable stock/bouillon
45g/1.5oz fat free, natural Skyr (or greek yoghurt or quark)
2 tsp white wine vinegar
2 tsp brandy
1 tbsp pink or green peppercorns in brine or rough chopped pepper
2 tbsp finely chopped parsley

1. Place the chicken livers, onion, garlic and bouquet garni in a saucepan.
2. Add stock to cover and then bring to the boil.
3. Cover and simmer gently for 5-8 minutes or until the livers are cooked through (but still pink in the middle).
4. Drain saucepan and discard the bouquet garni.
5. Tip the livers, onions and garlic into a food processor and add 1 tbsp skyr/greek yoghurt/quark plus the vinegar and brandy. Add more skyr/yoghurt/quart to taste.
6. Add peppercorns and season.
7. Spoon into pots or ramekins and sprinkle with chopped parsley.
8. Cover and chill for at least 4 hours or overnight.

Serving Size: 6 small portions (approx 60g/2oz) or 4 large portions (approx 90g/3oz)

Number of Servings: 6

Recipe submitted by SparkPeople user ADELE66.