6 Servings
12 ounces tomato juice
1/2 teaspoon freshly ground black pepper, (optional)
1
bay leaf
1/2 teaspoon paprika
1 teaspoon lemon juice
1 tablespoon grated
onions
1 tablespoon unflavored gelatin
1/4 cup water
4 ounces chopped celery
2
tablespoons chopped green onions
2 tablespoons finely chopped parsley
In a saucepan over medium setting, heat tomato juice, pepper and bay leaf.
Remove from heat and take out bay leaf. Add paprika, lemon juice and grated onion.
Combine gelatin and cold water and add mixture to hot tomato juice. Stir until dissolved.
Cool. Add chopped vegetables. Pour aspic into six individual molds, cover and refrigerate
until set. Unmold and serve cold.
Amount Per Serving
Calories 29 Calories from Fat 1
Percent Total Calories
From:
Fat 4% Protein 39% Carb. 56%
Nutrient Amount per Serving Value
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 226 mg 9%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 2%
Sugars 0 g
Protein 3 g
Vitamin A 12% Vitamin C 22% Calcium 0% Iron 6%
