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Pink Tomato Aspic

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  Tomato soup 1 Can (10 oz), diluted
  Cream cheese 3 Ounce (1 1/2 Packages)
  Unflavored gelatin 1 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Celery 3⁄4 Cup (12 tbs), chopped
  Spring onions 3⁄4 Cup (12 tbs), chopped
  Green pepper 3⁄4 Cup (12 tbs), chopped
  Mayonnaise 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon

Heat soup; remove from heat and beat in cheese.
Add gelatin to water and steam by setting in pan of hot water; cool.
Add vegetables, mayonnaise and salt.
Pour in individual molds; chill.
Unmold and serve on half a tomato, cottage cheese or lettuce, surrounded by crabmeat.

Recipe Summary

Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2081 Calories from Fat 1831

% Daily Value*

Total Fat 204 g314.2%

Saturated Fat 33.1 g165.3%

Trans Fat 0 g

Cholesterol 256.4 mg85.5%

Sodium 3392.4 mg141.3%

Total Carbohydrates 37 g12.5%

Dietary Fiber 6.4 g25.6%

Sugars 19.8 g

Protein 23 g47%

Vitamin A 70.8% Vitamin C 177.1%

Calcium 28% Iron 15.1%

*Based on a 2000 Calorie diet

Pink Tomato Aspic Recipe