Appetizer Madrilene Cups Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Unflavored gelatin1 Tablespoon (1 Envelope)
 Water1 1⁄2 Cup (24 tbs)
 Chicken bouillon cube1
 Canned madrilene12 Ounce (1 Can)
 Radishes6 Small, thinly sliced
 Cucumber1 Small, thinly sliced
 Carrot1 Medium, pared and thinly sliced
 Thin lime slices6

Nutrition Facts

Serving size: Complete recipe

Calories 185 Calories from Fat 5

% Daily Value*

Total Fat 0.58 g0.89%

Saturated Fat 0.1 g0.49%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2267.5 mg94.5%

Total Carbohydrates 27 g9.1%

Dietary Fiber 7.1 g28.4%

Sugars 7.1 g

Protein 26 g52.7%

Vitamin A 206.6% Vitamin C 96.5%

Calcium 9.9% Iron 14.3%

*Based on a 2000 Calorie diet

Directions

1. Soften gelatin in 1 cup of the water in small saucepan; add bouillon cube. Heat, stirring constantly, until gelatin and cube are dissolved.
2. Remove from heat; stir in remaining 1/2 cup water and madrilene; chill 1 hour, or until syrupy.
3. Place six 6-ounce custard cups or molds in a shallow pan of ice and water. Spoon 1 tablespoon syrupy gelatin into each cup; let set until just beginning to be sticky-firm, then arrange a layer of sliced radishes, overlapping, in gelatin. Carefully spoon in 2 tablespoons more syrupy gelatin, and again let set until sticky-firm.
4. Repeat, making a layer of cucumber slices and 2 tablespoons syrupy gelatin, then one of carrot slices and 3 tablespoons syrupy gelatin for each. Remove from pan of ice and water; chill until firm.
5. Unmold onto serving dishes; garnish each with a twisted slice of lime.
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