Servings: About 6

Calories per serving: ~100-120 cals

Ingredients:

• 400g (14 oz) beef liver, trimmed 

• 1 small onion, finely chopped (about 100g)- I loathe onions, I skipped haha

• 2 garlic cloves, minced

• 1 tbsp olive oil (instead of butter for lower calories)

• 1/4 cup low-fat Greek yogurt 

• 2 tbsp chicken or bone broth (optional, for depth)

• 1 tsp Dijon mustard

• 1/2 tsp dried thyme or 1 tsp fresh thyme

• Sea salt and pepper to taste

• Optional: 1 tsp lemon juice for brightness

Instructions:

1. Cook the aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add the garlic and cook for another minute.

2. Cook the liver: Add the liver to the skillet. Cook for 5-7 minutes, stirring occasionally, until they're browned on the outside but still slightly pink inside (overcooking makes them grainy). Season with thyme, salt, and pepper.

3. Deglaze (optional): Pour the broth, scraping up any browned bits from the pan. Let it simmer for 1-2 minutes until mostly evaporated.

4. Blend: Transfer the mixture to a food processor or blender. Add the Greek yogurt, Dijon mustard, and lemon juice (if using). Blend until smooth.

5. Chill: Spoon the pâté into a small dish or ramekins. Cover and refrigerate for at least 2 hours to let the flavors meld and the texture firm up.

6. Serve: Enjoy with sliced cucumber, celery sticks or Simple Mills crackers to keep it low-cal.