Asparagus Mousse
1 can (8 oz.) asparagus (save juice)
1 C. asparagus juice
6 oz. cream cheese
1 1/3 C. mayonnaise
7 oz. lemon gelatin
2 C. boiling water
2 t. (or less) almond extract
1 C. sliced almonds
Drain asparagus, reserving juice. Whip asparagus juice into cream cheese. Add mayonnaise and well-mashed asparagus. Set aside.
Dissolve gelatin in boiling water and cool. When cool, combine ingredients and add extract and sliced almonds. Refrigerate until firm.
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