Zutaten für Asparagus Mousse
- 4 ounces cream cheese
- 1 package (3 ounce) lemon-flavored gelatin
- 1/2 cup boiling water
- 1/4 cup mayonnaise
- 1/4 cup slivered almonds
- 1 cup finely chopped and well-mashed canned asparagus
- 1/2 teaspoon almond extract
- 2 tablespoons lemon juice
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Zubereitung von Asparagus Mousse
- In a mixing bowl, beat 4 ounces of cream cheese until smooth and creamy.
- Gradually add 2 tablespoons of lemon juice while beating continuously until light and fluffy.
- Gently fold in 1/4 cup mayonnaise and 1 cup of finely chopped, well-mashed asparagus.
- In a separate bowl, dissolve 1 package (3 ounces) of lemon-flavored gelatin in 1/2 cup of boiling water. Stir until completely dissolved.
- Let the gelatin cool slightly until it begins to thicken (about 5-7 minutes).
- Gently fold the cooled gelatin mixture into the cream cheese mixture until well combined.
- Stir in 1/2 teaspoon of almond extract and 1/4 cup of slivered almonds.
- Pour the mixture into a greased 9x13 inch baking pan.
- Refrigerate for at least 2 hours, or until completely firm.
- Cut into squares and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
133g
Fat
48g
Carbs
16g
