Fish Egg Salad Recipe

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Fish Egg Salad
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Ingredients
5
Count
Nutrition
235
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. Bring the water to a boil in a saucepan. Remove from heat and pour in the tapioca pearls. Cover, and let stand for 30 minutes. If the mixture is clear, it is done. If not, set over low heat and warm slowly until it becomes clear. Heat the water to almost boiling if you did not have to reheat, and stir in the gelatin and sugar until dissolved. Cover, and refrigerate until almost set, about 1 1/2 hours.
  2. In a large bowl, whip the cream using an electric mixer until fluffy. Fold into the gelatin mixture, and pour into a bowl or mold. Chill until set, about 2 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 234.7 Kcal (983 kJ)
Calories from fat 133.2 Kcal
% Daily Value*
Total Fat 14.8g 23%
Cholesterol 54.8mg 18%
Sodium 123.5mg 5%
Potassium 30.4mg 1%
Total Carbs 21.2g 7%
Sugars 19.6g 78%
Protein 2.69g 5%
Vitamin C 0.4mg 1%
Calcium 46mg 5%
Amount Per 100 g
Calories 89.5 Kcal (375 kJ)
Calories from fat 50.8 Kcal
% Daily Value*
Total Fat 5.64g 23%
Cholesterol 20.9mg 18%
Sodium 47.1mg 5%
Potassium 11.59mg 1%
Total Carbs 8.08g 7%
Sugars 7.47g 78%
Protein 1.03g 5%
Vitamin C 0.2mg 1%
Calcium 17.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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