1 tbsp unflavoured gelatin
4 tbsp unsweetened concentrated
1 apple juice, thawed
2 tbsp lemon juice
1/4 tbsp grated lemon rind
2/3 cup unsweetened pineapple juice
1 cup evaporated skim milk
Directions
1. In a bowl combine apple juice and gelatin. Let stand in a
container of hot water until dissolved.
2. Stir in lemon juice, rind, and pineapple juice, and chill until
partially set.
3. Meanwhile, pour the evaporated skim milk into a bowl, and place in
the freezer until crystals form. Once the gelatin mixture is set,
beat the evaporated milk until thick and fluffy. Beat the gelatin
mixture until light and frothy. Combine the two mixture together, and
pour into a mold. Chill until set.
Servings: 4 servings
Low Calorie Lemon Bavarian From Kaitlin Young Recipe brought to you by Recipe Ideas
Categories: Diet; Fruit; German; Healthy; Low Calorie
The History of Recipes
It is possible to track the history of `recipes` back into antiquity, at least as far back as early Egypt, and maybe even further. However, mostly, these old recipes were just very simple hieroglyphic instructions for preparing food.
In fact, the oldest recipe in existence, according to experts in ancient history is a collection of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into starters, main course and desserts, something that is very familiar to us today. This early Roman chef recounts how the cooks of Roman times made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as basil, fennel and parsley. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from Arab countries, including spices such as basil and rosemary. These new herbs and spices was responsible for an increase in recipe books, some of which are kept safe in private libraries. For the decades that followed, the powerful families of Europe competed to serve up the most extravagent meals, and as a consequence, chefs and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, recipe publications were highly popular mostly as a result of more people being able to read, increased leisure time and a general increase in wealth. |
We hope you enjoy this Low Calorie Lemon Bavarian From Kaitlin Young recipe.
