Roquefort Cheese Dessert Salad
|Unflavored gelatin envelope||3 Tablespoon (3 Envelopes)|
|Cold water||2 Cup (32 tbs)|
|Crumbled roquefort cheese||1 Cup (16 tbs)|
|Cream style cottage cheese||1 Cup (16 tbs)|
|Cream cheese package||3 Ounce, softened|
|Heavy cream||1 Cup (16 tbs), whipped|
|Orange sections||3 Cup (48 tbs)|
|Strawberry halves||1 Cup (16 tbs)|
Sprinkle gelatin over cold water to soften.
Cook over boiling water, stirring constantly, until gelatin is dissolved.
Beat Roquefort, cottage and cream cheeses until smooth.
Gradually add gelatin mixture, beating until smooth.
Chill until slightly thickened.
Fold in whipped cream.
Turn into 9-inch ring mold (about 6 cups capacity).
Chill until set (about 3 hours).
Fill with orange sections and strawberries.
Garnish with water cress.
Serving size: Complete recipe
Calories 3771 Calories from Fat 1477
% Daily Value*
Total Fat 167 g257.2%
Saturated Fat 85.9 g429.5%
Trans Fat 0.4 g
Cholesterol 478.5 mg159.5%
Sodium 3483.2 mg145.1%
Total Carbohydrates 485 g161.6%
Dietary Fiber 3.5 g14.1%
Sugars 356.4 g
Protein 101 g202.8%
Vitamin A 109.6% Vitamin C 175.8%
Calcium 120.2% Iron 14.8%
*Based on a 2000 Calorie diet