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Vegetable Mold Recipe
|Tomatoes||2 Cup (32 tbs), diced|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Lemon juice||2 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Celery||1⁄2 Cup (8 tbs), diced|
|Carrots||3⁄4 Cup (12 tbs), shredded|
|Lettuce leaves||1 (For Garnish)|
|Yoghurt/Cottage cheese||Cup (0 tbs)|
Serving size: Complete recipe
Calories 447 Calories from Fat 74
% Daily Value*
Total Fat 8 g13%
Saturated Fat 4.9 g24.6%
Trans Fat 0 g
Cholesterol 29.4 mg
Sodium 1240.4 mg51.7%
Total Carbohydrates 75 g25.1%
Dietary Fiber 8.7 g34.9%
Sugars 63.6 g
Protein 26 g51.4%
Vitamin A 408.8% Vitamin C 111.3%
Calcium 38.6% Iron 11.2%
*Based on a 2000 Calorie diet
Place saucepan on burner over medium heat and bring to a boil.
Remove from heat and add salt and honey; cool mixture.
Stir in lemon juice and rind.
Meanwhile, prepare vegetables.
Add to tomato gelatin mixture.
Turn into a one quart mold and place in refrigerator for three to four hours or overnight to set.
Unmold salad on serving plate lined with romaine or iceberg lettuce leaves.