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Ingredients
- 3 med Beets, Cooked in their skin (up to 4)
- 2 1/2 c. Chicken broth (up to 3)
- 2 pkt Unflavored gelatin
- 1 c. Unflavored yogurt
- 2 Tbsp. Lemon or possibly lime juice
- 1 sm Grated onion
- 1 Tbsp. Sugar (up to 2)
- 1 Tbsp. Mustard Salt and pepper, to taste
Directions
- 1. Peel and cube cooked beets.
- 2. Place gelatin in a bowl with 6 Tablespoons water, stir. Let stand 2 min and pour warm chicken stock stirring.
- 3. Process together all the ingredients except gelatin. Correct seasoning.
- 4. Add in 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 which has been removed, with curried chicken salad to that 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2179g | |
| Calories 1011 | |
| Calories from Fat 79 | 8% |
| Total Fat 8.96g | 11% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 1990mg | 83% |
| Potassium 1529mg | 44% |
| Total Carbs 202.77g | 54% |
| Dietary Fiber 8.6g | 29% |
| Sugars 183.87g | 123% |
| Protein 31.29g | 50% |
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