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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