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Grapefruit Aspic Mold Recipe
|Canned grapefruit||2 Pound (Two 1 Pound Can)|
|Water||1 Cup (16 tbs)|
|Gelatin||6 Ounce (1 Package, Lemon Flavored)|
|Canned tomato sauce||16 Ounce (Two 8 Ounce Can)|
|Liquid red pepper seasoning||3 Drop|
Calories 158 Calories from Fat 3
% Daily Value*
Total Fat 0.32 g0.49%
Saturated Fat 0.06 g0.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 451.7 mg18.8%
Total Carbohydrates 16 g5.2%
Dietary Fiber 2.8 g11.2%
Sugars 3.2 g
Protein 26 g52.2%
Vitamin A 14.4% Vitamin C 102.1%
Calcium 4.8% Iron 7%
*Based on a 2000 Calorie diet
Add water to syrup to make 2 cups; heat to boiling in small saucepan.
Pour over gelatin in a medium-size bowl, stirring until gelatin dissolves.
Stir in tomato sauce and liquid red pepper seasoning until well blended.
Chill for about 30 minutes, or until as thick as unbeaten egg white.
Fold in grapefruit sections; spoon into a 6 cup mold.
Chill for several hours, or until firm.
To unmold, run a sharp tip thin blade knife around top of mold, then dip mold very quickly in and out of a pan of hot water.
Cover mold with serving plate; turn upside down; carefully lift off mold.
Serve plain as a relish, or as a salad garnished with watercress or small inner leaves of romaine.
Pass your favorite mayonnaise or salad dressing in a separate bowl.