A Mold Of Roquefort
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Salad | 12 | Servings | |
INGREDIENTS
| 1 | Envelope unflavored gelatin | |
| 1/4 | c | Water |
| 6 | oz | Roquefort cheese |
| 6 | oz | Cream cheese, softened |
| 1/2 | c | Heavy cream |
| 4 | Scallions | |
| 2 | T | Pine nuts |
| 4 | Black olives, chopped | |
| Salt to taste |
INSTRUCTIONS
Date: Sun, 10 Mar 1996 23:26:36 -0800 From: "sharon@sols.com" <sharon@sols.com> Recipe By: Adapted from Dr. Atkins' New Diet Cookbook Note: grams noted in Notes section are for carbohydrate grams only. Sprinkle gelatin over water and let stand. Push Roquefort cheese through strainer. Add cream cheese and cream to Roquefort cheese. Mix well. Add gleatin, scallions, pine nuts, olives and slat to cheese mixture. Mix well. Spray a 3-cup ring mold with cooking spray and pour mixture into mold. Chill, gently stir occasionally until set. Per serving: 124 Calories; 9g Fat (62% calories from fat); 4g Protein; 8g Carbohydrate; 26mg Cholesterol; 292mg Sodium NOTES : Total Grams- 17.1; Grams/serving- 1.4 MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER LOW CARB From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 152
Total Fat: 17.2g
Cholesterol: 33.6mg
Sodium: 263.1mg
Potassium: 55.6mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1.1g
Protein: 1.5g