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cranberry-aspic recipe

To:      Sally Charette                       (ECZ5SCC@MVS.OAC.UCLA.EDU)
 From:    sally charette                       (ECZ5SCC@MVS.OAC.UCLA.EDU)
 From Dr. Dean Ornish's Program for Reversing Heart Disease.
      Cranberry Aspic
      (Makes 4 servings)
      1/2 cup fresh cranberries 1/4 cup chopped, seeded, and peeled oranges
 1/4 cup cored and peeled ripe persimmons or apples 1/3 teaspoon freshly
 grated nutmeg 1 tablespoon agar-agar gelatin flakes Lettuce, parsley, or
 other greenery for garnish
      Pulse all ingredients except garnish in a food processor or blender
 until chunky.  Place in saucepan and heat to boiling, stirring constantly,
 until agar-agar flakes are completely dissolved.  Pour into nonstick or
 lightly oil-sprayed gelatin mold or decorative glass bowl and chill until
 firm.  To unmold, run bottom of bowl under hot water for a few seconds,
 then turn aspic onto a platter.  Decorate with lettuce, parsley, or other
      Per serving (1/4 cup):
      Calories: 17 Cholesterol: 0 mg Total fat: 0.2 gm Saturated fat: 0.1
 kwvegan vegan