Directions:
- In a small saucepan, sprinkle gelatin over cold water.
- Let stand 3 to 4 minutes.
- Stir over very low heat until dissolved; set aside.
- In a medium bowl, combine cream cheese and Roquefort.
- Beat with an electric mixer until light and fluffy.
- Stir in mustard, onion, and dissolved gelatin.
- In a small bowl beat cream until stiff peaks form.
- Fold into cheese mixture.
- Spoon into a 3 or 4 cup mold.
- Refrigerate 4 to 6 hours.
- To unmold, dip mold to a depth of contents in and out of warm water for 3 or 4 times.
- Invert onto a small platter; remove mold.
- Serve with crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.87 Kcal (933 kJ) | ||
| Calories from fat | 186.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.72g | 32% | |
|---|---|---|---|
| Cholesterol | 65.55mg | 22% | |
| Sodium | 601.22mg | 25% | |
| Potassium | 72.63mg | 2% | |
| Total Carbs | 2g | 1% | |
| Sugars | 0.68g | 3% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 8.01g | 16% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 221.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 251.56 Kcal (1053 kJ) | ||
| Calories from fat | 210.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.38g | 32% | |
|---|---|---|---|
| Cholesterol | 73.99mg | 22% | |
| Sodium | 678.61mg | 25% | |
| Potassium | 81.98mg | 2% | |
| Total Carbs | 2.26g | 1% | |
| Sugars | 0.77g | 3% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 9.04g | 16% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 249.7mg | 22% | |
* 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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