Red-Pepper Mousse
Published February 8, 1992
- Total Time
- 30 minutes, plus 3 hours' refrigeration
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Ingredients
2 large, sweet red bell peppers
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 tablespoon low-fat, plain yogurt
3 tablespoons skim-milk ricotta cheese
2 ½ teaspoons unflavored gelatin
Nutritional analysis per serving
9 grams carbs; 12 milligrams cholesterol; 81 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 3 grams fiber; 330 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Char the peppers over an open flame or under the broiler until the skin blisters and turns black on all sides, about 5 minutes. Transfer the peppers to a paper bag, close and set aside until the peppers are tender, 15 to 20 minutes. Split each pepper lengthwise, lay it flat and use a sharp knife to lift off the skin and remove the veins and seeds. Do not rinse the peppers.
- Step 2
Put the peppers, salt, pepper, yogurt and ricotta into a food processor and process until smooth.
- Step 3
In a small saucepan, heat ½ cup of the puree over low heat until it is hot, but not boiling, and remove from the heat. Soften the gelatin in 1 tablespoon of tepid water and stir into the warmed portion of the puree. Continue stirring for 5 minutes, until the gelatin is completely dissolved and the puree has cooled slightly, then stir in the remaining unheated puree. Place in the food processor and process briefly to combine well.
- Step 4
Put the mousse into a clean bowl, cover and refrigerate for 2 to 3 hours until firm.
Private Notes