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Tomato-Cheese Aspic Recipe
|Canned tomato juice||18 Ounce (1 Can)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Celery stalks||2 , cut up|
|Thin onion slice||1|
|Cream cheese||6 Ounce, cubed and softened (Two 3 Ounce Packages)|
|Stuffed green olives||1⁄4 Cup (4 tbs)|
|Ice||1 Cup (16 tbs), cracked or crushed|
Serving size: Complete recipe
Calories 857 Calories from Fat 569
% Daily Value*
Total Fat 64 g98.4%
Saturated Fat 34 g169.9%
Trans Fat 0 g
Cholesterol 187.1 mg
Sodium 2297.2 mg95.7%
Total Carbohydrates 37 g12.3%
Dietary Fiber 3.4 g13.8%
Sugars 30.4 g
Protein 40 g80.6%
Vitamin A 96.1% Vitamin C 160.7%
Calcium 27.6% Iron 18.7%
*Based on a 2000 Calorie diet
Sprinkle on gelatin.
Add sugar and salt.
Heat remaining tomato juice to boiling in small saucepan.
Pour into blender container.
Cover; blend at low speed until gelatin is dissolved.
Add celery, onion, and cream cheese.
Cover; blend at medium speed until vegetables are chopped.
Add olives and ice.
Cover; blend at medium speed until ice is melted.
Pour into 5-cup mold.
Chill several hours, or until firm.
Unmold onto salad greens.