Lowfat Turkey Stroganoff
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- salt and pepper
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 pound ground turkey
- paprika
- 1/3 cup dry white wine
- 1 medium onion, chopped
- dash of nutmeg
- 2 cups sliced mushrooms
- 1/2 cup plain lowfat yogurt
- 1 cup lowfat cottage cheese
- 8 ounces fettuccine, freshly cooked
- Carbohydrate 52 g(17%)
- Cholesterol 87 mg(29%)
- Fat 18 g(28%)
- Fiber 3 g(12%)
- Protein 39 g(77%)
- Saturated Fat 4 g(22%)
- Sodium 814 mg(34%)
- Calories 541
Preparation Heat oil in heavy large skillet over medium heat. Add turkey and onion and cook until turkey is brown, stirring occasionally, about 12 minutes. Mix in mushrooms, wine and nutmeg. Season turkey with salt and pepper. Reduce heat. Simmer 15 minutes. Puree cottage cheese, yogurt and lemon juice in blender or processor until smooth. Add to turkey and stir until heated through (do not boil). Place fettuccine on platter. Pour turkey over. Sprinkle with paprika.
Preparation Heat oil in heavy large skillet over medium heat. Add turkey and onion and cook until turkey is brown, stirring occasionally, about 12 minutes. Mix in mushrooms, wine and nutmeg. Season turkey with salt and pepper. Reduce heat. Simmer 15 minutes. Puree cottage cheese, yogurt and lemon juice in blender or processor until smooth. Add to turkey and stir until heated through (do not boil). Place fettuccine on platter. Pour turkey over. Sprinkle with paprika.
