A mold of roquefort
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope unflavored gelatin | |
| ¼ | cup | Water |
| 6 | ounces | Roquefort cheese |
| 6 | ounces | Cream cheese; softened |
| ½ | cup | Heavy cream |
| 4 | Scallions | |
| 2 | tablespoons | Pine nuts |
| 4 | Black olives; chopped | |
| Salt to taste | ||
Directions
Date: Sun, 10 Mar 1996 23:26:36 -0800 From: "sharon@..." <sharon@...> 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- 17⅒; Grams/serving- 1⅖ MC-RECIPE@...
MASTERCOOK RECIPES LIST SERVER
LOW CARB
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