Directions:
- Place in food processor the peppers, basil, garlic, lemon juice and the salt. Puree until smooth.
- Sprinkle the gelatin over the water in a small saucepan and let sit for about 1 minute. Heat over low heat until the gelatin is dissolved, stirring occasionally. Remove from the heat and stir 1/4 of the pepper puree into the gelatin mixture. Fold the gelatin into the remaining pepper puree.
- Beat the heavy cream to the soft peak stage. Fold this into the pepper puree. Spoon mousse into a serving bowl and refrigerate, covered, for at least 2 hours.
- Serve with pita chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47.81 Kcal (200 kJ) | ||
| Calories from fat | 33.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 6% | |
|---|---|---|---|
| Cholesterol | 9.18mg | 3% | |
| Sodium | 409.16mg | 17% | |
| Potassium | 130.17mg | 3% | |
| Total Carbs | 2.79g | 1% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 0.19g | 0% | |
| Vitamin C | 18.3mg | 31% | |
| Calcium | 18.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 101.05 Kcal (423 kJ) | ||
| Calories from fat | 69.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.76g | 6% | |
|---|---|---|---|
| Cholesterol | 19.4mg | 3% | |
| Sodium | 864.79mg | 17% | |
| Potassium | 275.12mg | 3% | |
| Total Carbs | 5.9g | 1% | |
| Sugars | 2.55g | 5% | |
| Dietary Fiber | 2.55g | 5% | |
| Protein | 0.41g | 0% | |
| Vitamin C | 38.7mg | 31% | |
| Iron | 0.1mg | 0% | |
| Calcium | 39.4mg | 2% | |
* 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.
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