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.
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.
9. Spoon filling into greased pan. Refrigerate 2 hours. Garnish with mushroom halves and sprigs of parsley, if desired.