Vegetable Terrine

Vegetable Terrine
From the kitchen of  SHARYN

servings |  6
estimated Points® per serving | 1

175g cauliflower, cooked
175g frozen spinach, cooked and squeezed dry
175g carrots cooked and well drained
3 eggs
75g Quark
Freshly ground black pepper

Have ready a greased and lined 1lb loaf tin and a bain marie half full of boiling water.

Each layer is made in the same way; start with the carrots, next the spinach and finally the cauliflower:

Put each prepared vegetable into a blender with 1 egg, 25g Quark and a good grind of pepper and blend until smooth. I also like to add fresh grated nutmeg to the spinach layer.

Put into the prepared loaf tin and smooth the top. Add the spinach layer and smooth the top and finally the cauliflower layer.

Place the loaf tin into the bain marie and place in a pre heated oven for 50 - 60 mins. Gas 3 160C

Allow to cool then chill until required  turn out and serve.

Options:substitute 175g mushrooms sauted in 2 teaspoons soya spread for one of the layers - the points per serving would be the same.

You can also double up the vegetable and quark quantities but keep to one egg per layer and make a 2lb loaf size. Makes 10 generous slices for less than 1 point each!