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Lemon Charlotte Mousse

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.7866
Energy (kCal)33.2608
Carbohydrates (g)7.7547
Total fats (g)0.413
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line inside rim of greased 9 inch springform pan with ladyfingers, set aside. | 2. Beat cream cheese, lemon juice and rind in a large bowl of electric mixer on low speed until blended. | 3. Dissolve jelly powder in boiling water. | 4. Add ice cubes, stirring until slightly thickened. | 5. Add jelly slowly to cream cheese mixture while beating on low speed. | 6. Increase speed and beat just until well blended. | 7. Fold in topping. | 8. Pour into prepared pan, arrange raspberries on top and chill. | 9. Dissolve raspberry jelly powder in boiling water, add ice cubes and stir until slightly thickened. | 10. Immediately spoon over cake. | 11. Chill at least 4 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ladyfinger 1 package - - - -
    cream cheese 1 package softened - - - -
    lemon 1 juice rind 1.2808 0.4116 0.0486 0.0132
    lemon jell o gelatin 2 packages - - - -
    water 1 1/4 1/4 boiling 0.0 0.0 0.0 0.0
    ice cube 2 cups - - - -
    cool whip topping 1 container thawed - - - -
    raspberry 1/2 cup thawed drained 31.98 7.3431 0.738 0.3998
    raspberry jell o gelatin 1 package - - - -
    water 1 cup boiling 0.0 0.0 0.0 0.0
    ice cube 1 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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