Tomato Basil Mold
|Low-sodium tomato juice||1⁄2 Cup (8 tbs)|
|Yellow onion||1 Small, finely chopped|
|Stalk celery||1 Small, finely chopped|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Ground red cayenne pepper||1⁄8 Teaspoon (Or To Taste)|
|Plain gelatin||4 Teaspoon (1 1/2 Envelopes)|
|Dry white wine/Water||3 Tablespoon|
|Minced dill/Dill / parsley||3 Tablespoon|
|Fresh dill sprigs/Basil / parsley||1 Tablespoon|
1 In a medium-size saucepan, bring the tomato juice, onion, celery, dried basil and thyme, peppercorns, cloves, salt, and red pepperto a boil over moderately high heat.
Lowerthe heat and simmerfor 1 5 minutes.
2 Meanwhile, in a small bowl, combine the gelatin and wine and let stand for 5 minutes.
Add the gelatin mixture to the tomato mixture and simmerfor 5 minutes.
Strain through a fine sieve into a heatproof bowl, stir in the fresh basil, and let cool to room temperature.
3 Rinse a 3-cup decorative mold with cold water and pourinthetomato-herb mixture.
Refrigerate, covered, for 3 hours or until set.
To unmold, dip the mold in a large pan filled with hot water for 5 to 10 seconds, place a serving plate over the mold, then invert the mold onto the plate.
Garnish with sprigs of fresh dill, basil, or parsley.
Serving size: Complete recipe
Calories 179 Calories from Fat 8
% Daily Value*
Total Fat 1 g1.6%
Saturated Fat 0.13 g0.66%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 652.2 mg27.2%
Total Carbohydrates 16 g5.4%
Dietary Fiber 4.9 g19.8%
Sugars 4.3 g
Protein 21 g42.3%
Vitamin A 105.7% Vitamin C 150.5%
Calcium 25.8% Iron 48.4%
*Based on a 2000 Calorie diet