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 Recipe brought to you by Recipe Ideas
Categories: Diet; Fruit; German; Healthy; Low Calorie
The History of Recipes
Food historians have traced the existance of recipes far back into antiquity, in fact as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, sadly, these old records were just very simple hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are some ancient tablets in Sumerian which describe 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 anyone who drank it feel exhilarated. During Roman times around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes enjoyed by the Romans. In his works, Apicius describes how the meals were divided into starters, main course and afters, a style of dining still practiced today. Aspicius also informs us how the early Romans were skilled in the use of many different spices, including a few that will be familiar to modern cooks such as thyme, rue and parsley. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the holy lands, including spices like coriander, parsley, basil and rosemary. These new herbs and spices was responsible for an increase in manuscripts on cookery, many of which still exist in private cookery archives. By the arrival of the 1900s, cook books are greatly in demand as a result of better eduction, people having increased free time and a general increase in wealth. Like it or not, the introduction of television gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Low Calorie Lemon Bavarian recipe.
