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Ingredientes
- 2 can (16-ounce) salmon
- 1/2 c. Lemon juice
- 1 c. Lowfat sour cream
- 1 c. Shredded cheddar cheese
- 2 Tbsp. Grated onion
- 1 c. Celery, finely diced
- 1 tsp Salt
- 3/4 tsp Dill weed
- 2 env unflavored gelatin
- 1/2 c. Water
- 2 Tbsp. Cider vinegar
- 1 c. Whipping cream
Direcciones
- Drain salmon; remove bones & skin; flake with a fork. Place salmon in large mixing bowl; add in lemon juice. Mix in lowfat sour cream, cheese, onion, celery, salt & dill. In small sauce pan soften gelatin in water & vinegar. Heat over low heat stirring constantly till gelatin is dissolved. Stir gelatin into salmon. Whip cream & fold into salmon just till combined. Turn into 6-c. mold or possibly long pyrex dish. Chill till hard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 236 | |
| Calories from Fat 187 | 79% |
| Total Fat 21.24g | 27% |
| Saturated Fat 13.0g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 565mg | 24% |
| Potassium 164mg | 5% |
| Total Carbs 6.18g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.96g | 3% |
| Protein 6.28g | 10% |
