Low Fat Classic Country Terrine

Indulge in the rustic charm of a **Low Fat Classic Country Terrine**, a lighter take on the traditional French favorite that doesn’t compromise on flavor. This recipe combines lean ground chicken and pork with a medley of aromatic vegetables, fresh thyme, tarragon, and a hint of whole-grain mustard for a protein-packed dish that’s both satisfying and guilt-free. The magic happens in the baking process, as the terrine is cooked in a water bath, keeping it moist and tender while infusing it with the delicate fragrance of bay leaves. With its high-protein, low-fat profile and creamy touch of non-fat Greek yogurt, this terrine is perfect for a chilled appetizer or a light yet elegant main course. Easy to prepare ahead of time, it’s a crowd-pleaser for picnics, potlucks, or gourmet hors d’oeuvres at home.

Nutriscore Rating: 57/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 8

Ingredients

• 500 grams lean ground chicken
• 300 grams lean ground pork
• 1 medium, finely chopped onion
• 1 medium, grated carrot
• 1 medium, finely chopped celery stalk
• 2 cloves, minced garlic
• 2 large egg whites
• 150 grams plain non-fat Greek yogurt
• 2 tablespoons whole grain mustard
• 1 tablespoon fresh thyme leaves
• 1 teaspoon dried tarragon
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 1 teaspoon olive oil
• 3 whole bay leaves

Directions

Step 1

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Step 2

Heat olive oil in a pan over medium heat. Add the chopped onion, grated carrot, celery, and minced garlic. Sauté until vegetables are softened, about 5 minutes. Let them cool slightly.

Step 3

In a large mixing bowl, combine the ground chicken and pork, cooled vegetables, egg whites, Greek yogurt, mustard, thyme, tarragon, pepper, and salt. Mix until all ingredients are thoroughly combined.

Step 4

Lightly grease a loaf pan (approximately 9x5 inches) with cooking spray. Line the bottom with bay leaves.

Step 5

Pack the meat mixture into the loaf pan, pressing down firmly to ensure there are no air pockets.

Step 6

Cover the loaf pan with foil and place it in a larger baking dish. Fill the baking dish with hot water until it comes halfway up the sides of the loaf pan to create a water bath.

Step 7

Bake in the preheated oven for 60 minutes, or until the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit).

Step 8

Remove the terrine from the oven and let it cool slightly in the pan, then refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.

Step 9

Carefully turn out the terrine onto a serving platter, discarding the bay leaves. Slice and serve chilled as an appetizer or light main course.

Nutrition Facts

Serving size	(1325.0g)

Amount per serving	% Daily Value*
Calories	1875.1

Total Fat 109.3g	0%
Saturated Fat 31.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 675mg	0%
Sodium 661980.5mg	0%
Total Carbohydrate 33.3g	0%
Dietary Fiber 5.5g	0%
Total Sugars 16.2g
Protein 178.5g	0%

Vitamin D 0IU	0%
Calcium 424.9mg	0%
Iron 10.1mg	0%
Potassium 3098.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 39.0%

Carbs: 7.3%