A Mold of Roquefort (5 PTS) Recipe - Cooking Index
1 packet | Unflavored gelatin | |
1/4 cup | 59ml | Water |
6 oz | 170g | Roquefort cheese |
6 oz | 170g | Cream cheese - softened |
1 cup | 237ml | Heavy cream |
4 | Green onions - chopped | |
2 tablespoons | 30ml | Pine nuts |
4 | Ripe olives - chopped | |
Salt - to taste |
Sprinkle gelatin over water and let stand. Push Roquefort cheese through strainer. Add cream cheese and cream to Roquefort cheese. Mix well. Add gelatin, green onions, pine nuts, olives and salt to cheese mixture. Mix well. Spray a 3-cup ring mold with cooking spray and pour mixture into mold. Chill, gently stir occasionally until set.
Per Serving (excluding unknown items): 174 Calories; 14g Fat (70.0% calories from fat); 5g Protein; 8g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 334mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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