Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Topping | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 3-ounce package strawberry gelatin, prepared
- 2 cups cooked rice
- 1 1/2 cups milk
- 1/4 cup sugar
- 1 tablespoon unflavored gelatin
- 3 egg yolks
- 2 teaspoons grated lemon peel
- 1/4 cup cream sherry or orange juice
- 1 envelope whipped topping mix, prepared
- fresh strawberries*
- mint
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
Measure 3/4 cup gelatin mixture into shallow pan. Chill until firm. Cool remaining gelatin until thick and syrupy.
Combine rice and milk; cook over medium heat until thick and creamy. Mix sugar, unflavored gelatin, egg yolks, lemon peel and sherry in top of double boiler. Place over boiling water and whip continuously until mixture is thick and fluffy. Fold in rice; cool.
Cut strawberry gelatin into cubes. Fold prepared whipped topping and cubed gelatin into rice mixture. Rinse 6-cup mold in cold water; spoon in rice mixture. Pour on remaining syrupy gelatin. Chill until firm, about 2 hours.
Unmold onto serving plate. Garnish with fresh strawberries and mint leaves.