INGREDIENTS

INSTRUCTIONS

vinegar in a blender; process until smooth. Yield: 1 cup.  Per serving:
273 Calories; 8g Fat (21% calories from fat); 28g  Protein; 42g
Carbohydrate; 2mg Cholesterol; 1195mg Sodium  NOTES : Although the
recipe took our Test Kitchens about 3 hours to  prepare, the gateau can
be assembled in advance and heated just before  serving. The coulis can
also be prepared ahead of time. To serve,  invert ramekins onto
individual plates. Spoon Yellow Bell Pepper  Coulis and Red Bell Pepper
Coulis alternately around each gateau,  using 1 tablespoon for each
"pool" of sauce; top each with 1 teaspoon  chopped tomato and a basil
sprig.  Recipe by: Cooking Light, Sept. 1995, page 120  Posted to
MC-Recipe Digest V1 #434 by igor@digex.net on Jan 28, 1997.

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