Melbas Bleeding Brain Recipe

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Melbas Bleeding Brain
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Ingredients
8
Count
Nutrition
62
Calories
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Ingredients:

Directions:

  1. Makes 1 Brain Gelatin Mold
  2. Prepare the mold by following instructions on the mold package to oil the mold and place in a bowl for stability.
  3. Pour milk and cream into a small saucepan and sprinkle with gelatin. Whisk the mixture well, then let it sit for 3 minutes. Place the pan over medium heat and bring to a boil, whisking frequently to insure that gelatin dissolves. Immediately remove the pan from the heat, pour contents into another bowl and let the mixture cool for about 20 minutes.
  4. In a bender or food processor, or with an immersion blender, purée remaining ingredients.
  5. Pour purée into cooled cream mixture and stir well. Pour about half of mixture into prepared mold. Chill until set but not firm - about 40-50 minutes. (Hint: I help the process along put alternating the chilling time between the freezer and fridge - but be careful you do not want the mixture to freeze). Remove mold from the refrigerator. Carefully spoon the raspberry pie filling into the center. If you like, you can scoop a small space before you add the filling, but be careful not to take too much or the filling will bleed through to the outside of the mold. Carefully pour the remaining gelatin mixture over the filling and
  6. Stir well and pour into the prepared gelatin mold. Chill until firm - at least 4 hours.
  7. To unmold, dip the bottom of mold in a bowl filled with hot water, taking care to not let any water get into the mold. Dipping the mold for a few seconds helps to loosen the gelatin from the mold. Remove from water and dry off the bottom of the mold. Place a serving platter over the bottom of the mold and flip both over. Carefully remove the mold from the gelatin.
  8. OPTIONAL GARNISHES
  9. I like to serve different garnishes with this recipe, for instance: chocolate sauce, chopped nuts and/or sweetened coconut.
  10. Mel's notes: October 31, 2006: I made this for Halloween today. I used three syrups, peach, cinnamon and raspberry. I added some cinnamon to the raspberry filling, too. It's not very sweet. I think it needs something and I'm not sure what. But I did like it and it was easy enough to do. You really can't put much filling in the brain or it will leak all over. And no one likes a leaky brain! ;-P
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 62.18 Kcal (260 kJ)
Calories from fat 33.3 Kcal
% Daily Value*
Total Fat 3.7g 6%
Cholesterol 14.52mg 5%
Sodium 22.41mg 1%
Potassium 88.7mg 2%
Total Carbs 5.69g 2%
Sugars 4.83g 19%
Dietary Fiber 0.19g 1%
Protein 1.71g 3%
Vitamin C 0.3mg 0%
Calcium 56.9mg 6%
Amount Per 100 g
Calories 83.6 Kcal (350 kJ)
Calories from fat 44.77 Kcal
% Daily Value*
Total Fat 4.97g 6%
Cholesterol 19.52mg 5%
Sodium 30.13mg 1%
Potassium 119.25mg 2%
Total Carbs 7.65g 2%
Sugars 6.5g 19%
Dietary Fiber 0.25g 1%
Protein 2.3g 3%
Vitamin C 0.4mg 0%
Calcium 76.5mg 6%

* 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

  • 1.5
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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