*16 ounces raw liver
*2 cups low sodium/low fat chicken stock
*1 small clove minced garlic
*1 teaspoon parsley
* 2 cups of plain, low fat yogurt
In a medium saucepan, bring chicken stock and garlic to a boil over medium-high heat. Cut liver into chunks and simmer in stock for approximately 30 minutes or until chunks are no longer raw in the center.

In a blender or food processor, puree cooked liver and yogurt, adding chicken stock as necessary to create a smooth texture. Serve with raw veggies or stir in small veggie chunks and use to stuff a KONG.
(c) Kolchak's Kitchen 2010