Mini Tomato Aspics
Ingredients
- 1 (1-oz.) package unflavored gelatin ⓘ
- 1 cup cranberry juice ⓘ
- 3 cups low-sodium tomato juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon olive oil ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
- 6 to 8 dashes of hot sauce ⓘ
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic salt ⓘ
- 1 3/4 cups chopped cucumber ⓘ
Instructions
- Sprinkle gelatin over cranberry juice in a bowl. Let stand 3 minutes.
- Meanwhile, bring tomato juice to a boil in a medium saucepan over medium-high heat. Pour over gelatin mixture, and stir until gelatin dissolves. Whisk in parsley and next 5 ingredients.
- Spoon about 1 tsp. chopped cucumbers into each cup of a 24-cup miniature muffin pan; top with gelatin mixture, filling completely (about 1 Tbsp. per cup). Chill 1 hour or until set. Unmold onto a serving plate.
Nutrition & Diet Analysis (per serving)
292
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).