Spinach Mousse
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INGREDIENTS
INSTRUCTIONS
Blanch spinach for 30 seconds and drain thoroughly. Put into a food processor with egg whites, nutmeg, salt and pepper. Process for 1 minute. Drizzle in cream while processing. Chill. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1006g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 398 | ||
| Calories from Fat: 123 (31%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 13.7g | 18 % | |
| Saturated Fat 7g | 35 % | |
| Monounsaturated Fat 3.1g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 38.8mg | 12 % | |
| Sodium 1041.5mg | 36 % | |
| Potassium 4307.7mg | 113 % | |
| Total Carbohydrate 28g | 8 % | |
| Dietary Fiber 15.1g | 60 % | |
| Sugars, other 12.9g | ||
| Protein 52.5g | 75 % | |
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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. |
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Calories per serving: 398
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