Serves: 6
Total Calories: 192
1. Sprinkle gelatin on 1/2 cup tomato juice in a small saucepan and let stand for 5 minutes. Heat on low heat, stirring, until gelatin dissolves. Remove from heat stir in remaining tomato juice, vinegar, onion, salt and hot pepper sauce. Refrigerate until it begins to thicken.
2. Place an egg slice in each of six lightly-oiled custard cups. Drain artichoke hearts place a thin slice of artichoke over each egg slice and spoon over a thin layer of gelatin mixture. Chill just until barely set (sticky but not firm).
3. Chop remaining egg add to gelatin mixture with celery. Pour over aspic in cups and chill until firm. To serve, unmold and garnish with lettuce, remaining artichoke hearts and avocado slices dipped in 1 tablespoon lemon juice. Pass a mixture of mayonnaise mixed with remaining 1 tablespoon lemon juice and capers.
This Elegant Aspic recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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