Try this Beet Mousse with Curried Chicken Salad ( March, 1997) recipe, or contribute your own.
Suggest a better description1. Peel and cube cooked beets. 2. Place gelatin in a bowl with 6 T water, stir. Let stand 2 minutes and pour hot chicken stock stirring. 3. Process together all the ingredients except gelatin. Correct seasoning. 4. Add cooled gelatin and process just to blend. 5. Pour into an oiled mold to set Sophisticated Version: 1. Save 1/3 of the beet mousse, before pouring it into the mold. 2. Once the mousse has set, remove some of the gelatin in the center , leaving sides and bottom intact, like walls. 3. Replace the part that has been removed, with curried chicken salad to which 1/2 pkg gelatin has been added. 4. Let set. Cover with the rest of the mousse. Let set. 5. Serve on lettuce leaves. NOTES : This is a very impressive dish at a buffet dinner. Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 212 | ||
Calories from Fat: 37 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 13.4mg | 4 % | |
Sodium 510.1mg | 18 % | |
Potassium 614.1mg | 16 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 20.5g | ||
Protein 24.6g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 212
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