* Exported from MasterCook *
Feta Mousse with Almonds and Herbs
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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7 1/16 ounces feta cheese -- 1 1/3 cups
3/8 cup milk -- 6 tablespoons
1 3/4 ounces toasted almonds -- 1/3 cup
1 3/4 ounces cream cheese -- 1/3 cup, or other soft cheese; such as robiola, goat or ricotta
herb leaves -- aromatic; such as mint, basil, marjoram, thyme, to taste
Rinse feta well, under running water, to rinse off salt.
Put all ingredients in a blender and chopp fine until a soft cream.
Serve with toasted slices of bread and a generous grind of pepper or spread on bread and toast in the oven to melt cheese slightly.
Makes 2 cups (about 8 one-quarter cup servings)
ChupaNote: add 1/2 teaspoon Aleppo red pepper for some color and heat. Mix with equal amount cook Puy (petite French) lentils, to stuff vegetables. Also good as a sandwich spread, or thinned with pasta water and tossed with orzo and lots of baby spinach.
Cuisine:
"Mediterranean"
Source:
"Unknown"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 131 Calories; 11g Fat (73.8% calories from fat); 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 304mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 904152
