Tomato Herb Aspic
|Vegetable stock/Chicken stock||2 1⁄4 Cup (36 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Tomato paste||1 Tablespoon|
|Dried tarragon/Dried thyme||1⁄2 Teaspoon, crumbled|
Beat egg whites in large bowl until soft peaks form.
Add stock, gelatin, tomato paste and tarragon and mix well.
Pour mixture into tin-lined copper or heavy enameled saucepan.
Whisk over medium heat until boiling.
Remove from heat and let stand 15 minutes; do not stir.
Line large strainer or colander with damp cloth and place over large bowl.
Pour mixture through strainer.
Transfer to 8 x 8 x 2-inch nonstick cake pan.
Chill until set, about 2 hours.
Serving size: Complete recipe
Calories 184 Calories from Fat 4
% Daily Value*
Total Fat 0.43 g0.66%
Saturated Fat 0.08 g0.42%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1235.3 mg51.5%
Total Carbohydrates 9 g3%
Dietary Fiber 4 g15.9%
Sugars 2.4 g
Protein 36 g72.8%
Vitamin A 6.7% Vitamin C 7.6%
Calcium 5.6% Iron 9.2%
*Based on a 2000 Calorie diet