Ham & Mushroom Terrine (P2)

Serve 6 to 8.

1 oz ham, thinly sliced
3 TB Smart Balance spread
1 small onion, chopped
1 TB flour substitute (Thicken Thin 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

Directions:
1.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.
2.Melt Smart Balance spread in a small skillet over medium heat.
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3.Add onion and cook until it begins to soften.
4.Stir in flour substitute; cook 1 to 2 minutes. Gradually add milk, stirring until thickened.
5.Whisk in egg yolks and pepper. Remove from heat and cool.
6.In a blender or food processor, process sauce and ricotta cheese until smooth.
7.Stir in chopped ham.
8.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.