Low Calorie Cranberry Souffle Salad Recipe

Ingredients

1 no ingredients


Directions

Use 8" x 8" square dish, individual molds, or double recipe for 9" x
13" dish.

1 Env. Knox unflavored gelatin 1 - 16 oz. can whole berry cranberry
sauce 2 Tbsp. sugar 1 - 20 oz. can pineapple chunks, in juice *1 cup
water 1/4 C. chopped walnuts (Optional) 2 Tbsp. lemon juice 1/2 C.
no-fat mayonnaise *Use pineapple juice to help make 1 cup water. I
cut pineapple chunks in half.

Mix together gelatin and sugar. Add water/pineapple juice combination
(1 Cup total). Place in pan over low heat. When gelatin is dissolved,
remove from heat. Stir in no-fat mayonnaise and lemon juice. Blend
with rotary beater. Pour into freezer tray and quick freeze 10-15
minutes or until firm 1 inch from edges but still soft in center.
Beat until fluffy. Fold in remaining ingredients. Pour into 8" square
dish or individual molds that have been sprayed with Pam or
equivalent. Chill until firm.


Servings: 6 servings

 

 

Low Calorie Cranberry Souffle Salad Recipe brought to you by Recipe Ideas


Categories: Casserole; Cranberry; Diet; Egg; Fruit


The History of Recipes

Recipes as an idea can be traced far back into antiquity, in fact as far back into history as early Egypt, and potentially, even further back. Interesting though that is, sadly, these old records were just simple hieroglyphic or cunieform instructions for preparing food.

In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful.

During the time of the Romans a roman called Apicius wrote some documents showing how to cook the recipes enjoyed by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into appetizers, main course and dessert, something we still use today. This early Roman chef tells us how the cooks of his times made use of many herbs, including a few you will know like bay, rue and asafoetida.

Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, including spices like coriander, basil and rosemary. These new foods and tastes led to an increase in recipe publications, most of which are kept safe in academic collections.

Over the next few hundred years, the powerful and wealthy houses strove to serve the most exotic meals, and as a result the best chefs and their recipes were highly sought after. However, it was during the nineteenth century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them.

When we get to the 20th century, cook books are greatly in demand mostly as a result of increased literacy, people having increased leisure time and being a little richer.

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We hope you enjoy this Low Calorie Cranberry Souffle Salad recipe.

 


Low Calorie Cranberry Souffle Salad Recipe, one of many tasty recipes brought to you by Recipes Ideas




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