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Tomato-Cheese Aspic

  Canned tomato juice 18 Ounce (1 Can)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Celery stalks 2 , cut up
  Thin onion slice 1
  Cream cheese 6 Ounce, cubed and softened (Two 3 Ounce Packages)
  Stuffed green olives 1⁄4 Cup (4 tbs)
  Ice 1 Cup (16 tbs), cracked or crushed

Put 1/2 cup tomato juice into blender container.
Sprinkle on gelatin.
Add sugar and salt.
Heat remaining tomato juice to boiling in small saucepan.
Pour into blender container.
Cover; blend at low speed until gelatin is dissolved.
Add celery, onion, and cream cheese.
Cover; blend at medium speed until vegetables are chopped.
Add olives and ice.
Cover; blend at medium speed until ice is melted.
Pour into 5-cup mold.
Chill several hours, or until firm.
Unmold onto salad greens.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 857 Calories from Fat 569

% Daily Value*

Total Fat 64 g98.4%

Saturated Fat 34 g169.9%

Trans Fat 0 g

Cholesterol 187.1 mg62.4%

Sodium 2297.2 mg95.7%

Total Carbohydrates 37 g12.3%

Dietary Fiber 3.4 g13.8%

Sugars 30.4 g

Protein 40 g80.6%

Vitamin A 96.1% Vitamin C 160.7%

Calcium 27.6% Iron 18.7%

*Based on a 2000 Calorie diet

Tomato-Cheese Aspic Recipe