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Caviar Mold

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Submitted by fornicole

YIELD

10 servings

PREP

20 min

COOK

0 min

READY

4 hrs

Ingredients

1 1
ENVELOPE ENVELOPE GELATIN, UNFLAVORED
unflavored
¼ 59
CUP ML WATER
1 1
X X SOUR CREAM *
2 3E+1
TABLESPOONS ML MAYONNAISE
2 3E+1
TABLESPOONS ML LEMON JUICE
2 1E+1
TEASPOONS ML ONIONS
grated
¼ 1.3
TEASPOON ML SUGAR
1 1
DASH DASH RED HOT PEPPER SAUCE *
4 115.6
OUNCES ML/G CAVIAR

Directions

Sprinkle gelatin over water and let stand until softened.

Warm 1 cup sour cream over low heat, add gelatin and stir constantly until gelatin melts, 1 to 2 minutes.

Remove from heat and add mayonnaise, lemon juice, onion, sugar and hot pepper sauce, blending well.

Place caviar in strainer and rinse carefully with cold water.

Shake strainer to remove excess water.

Reserve 1 tablespoon caviar.

Add remaining caviar to sour cream mixture, stirring gently.

Season to taste with salt and white pepper. Turn into greased 2-cup mold or into 8 to 10 small individual molds and chill until firm, about 3 to 4 hours.

Unmold on serving plate. Place about 6 tablespoons sour cream on top of large mold or 1 tablespoon on each individual mold.

Place some of reserved caviar on top of sour cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 42 63% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 190mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 7g
Vitamin A 4% Vitamin C 2%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
 

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