Directions:
- Melt butter in skillet over low heat. Add bell peppers and garlic; cook covered until tender, about 10 minutes. Process with basil in food processor until smooth.
- Sprinkle gelatin over the water in small saucepan; let soften 5 minutes. Cook over low heat, stirring constantly, until completely dissolved.
- Combine bell pepper puree, gelatin, vinegar, sugar, salt, and pepper in large bowl; let cool to room temperature. Whip cream until stiff. Gently fold into bell pepper mixture.
- Spoon into lightly oiled 4-cup mold. Cover with plastic wrap; chill until firm, 4 hours or overnight.
- Uncover mousse; invert onto serving platter. Gently lift off mold. Garnish with fresh basil. Serve cold with crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.57 Kcal (170 kJ) | ||
| Calories from fat | 31.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 5% | |
|---|---|---|---|
| Cholesterol | 12.18mg | 4% | |
| Sodium | 40.8mg | 2% | |
| Potassium | 40.35mg | 1% | |
| Total Carbs | 1.95g | 1% | |
| Sugars | 1.27g | 5% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 0.21g | 0% | |
| Vitamin C | 29.7mg | 50% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.6mg | 70% | |
| Calcium | 8.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 72.48 Kcal (303 kJ) | ||
| Calories from fat | 56.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 5% | |
|---|---|---|---|
| Cholesterol | 21.77mg | 4% | |
| Sodium | 72.88mg | 2% | |
| Potassium | 72.08mg | 1% | |
| Total Carbs | 3.48g | 1% | |
| Sugars | 2.26g | 5% | |
| Dietary Fiber | 0.69g | 2% | |
| Protein | 0.38g | 0% | |
| Vitamin C | 53.1mg | 50% | |
| Vitamin A | 1.3mg | 25% | |
| Iron | 22.5mg | 70% | |
| Calcium | 14.8mg | 1% | |
* 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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