Directions:
- For the red gelatin: Soften gelatin in cold water for five minutes.
- Heat tomatoes, add seasonings, bay leaf, and celery; simmer for ten minutes.
- Add gelatin, vinegar and onion juice and stir until gelatin is dissolved; strain and pour into a fluted mold (a spritz of cooking spray in the mold before filling will facilitate unmolding of gelatin).
- Chill until firm.
- For the white mold: soften gelatin in water for five minutes.
- Combine cheese, salt, paprika and milk in the top of a double boiler.
- Heat; add dissolved gelatin and blend thoroughly.
- Pour into a fluted mold the same size as used for the tomato gelatin and chill until firm (a spritz of cooking spray in the mold before filling will facilitate unmolding of gelatin).
- Unmold both and cut each into the same number of wedges.
- Arrange alternating colors into ring (it will make two rings) on a pretty plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.5 Kcal (245 kJ) | ||
| Calories from fat | 13.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 2% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 388.28mg | 16% | |
| Potassium | 127.6mg | 3% | |
| Total Carbs | 2.8g | 1% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 8.19g | 16% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.6mg | 3% | |
| Calcium | 50.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 60.41 Kcal (253 kJ) | ||
| Calories from fat | 13.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 2% | |
|---|---|---|---|
| Cholesterol | 6.35mg | 2% | |
| Sodium | 400.95mg | 16% | |
| Potassium | 131.77mg | 3% | |
| Total Carbs | 2.89g | 1% | |
| Sugars | 2.49g | 10% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 8.45g | 16% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 0.6mg | 3% | |
| Calcium | 52.5mg | 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.
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