Broccoli Mousse With Horseradish Sauce Salads Recipes

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Broccoli Mousse With Horseradish Sauce


  • 3 cups chopped broccoli
  • 4 teaspoons lime juice
  • 1-1/2 cups chicken stock
  • 1 envelope unflavored gelatin
  • 1/3 cup minced green onions
  • 1 egg white beaten
  • 1/4 cup mayonnaise
  • 1-1/2 tablespoons dried dill
  • Safflower oil
  • 1 cup nonfat plain yogurt
  • 1/4 cup minced cooked fresh beets
  • 1/4 cup prepared horseradish
  • Lettuce leaves for lining plates

  • Method:

  • In a small saucepan steam broccoli until tender.
  • Drain and puree in blender with lime juice.
  • Heat stock to boiling then dissolve gelatin and allow to cool then mix with broccoli.
  • Add green onions, egg white, mayonnaise and dill to broccoli mixture. Lightly oil a soufflĂ© dish with safflower oil and pour mixture into it then chill 3 hours.
  • While mousse is chilling mix yogurt, beets and horseradish then chill for 1 hour.
  • Stir well again and set aside until serving time.
  • To serve spoon equal amounts of broccoli mousse onto 4 salad plates lined with lettuce leaves.
  • Garnish each with a dollop of horseradish sauce.

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