Frosty Mold with Blue Cheese and Fruits
A deliciously unique and flavorful lime gelatin mold with a tangy twist in the mix—creamy blue cheese.
1/4 cup water
1 (0.25-ounce) envelope unflavored gelatin (1 tablespoon)
1 cup milk - divided use
1 1/2 cups (12 ounces) cream-style cottage cheese
1/4 cup (1 ounce) crumbled Wisconsin Blue cheese
1 (6-ounce) can frozen limeade concentrate, thawed
1/2 cup chopped toasted pecans
1/2 cup whipping cream, whipped
- In a small saucepan sprinkle gelatin on water to soften; add 1/2 cup milk. Heat over low heat until gelatin is dissolved; add remaining 1/2 cup milk.
- In a small mixing bowl beat cottage and blue cheese until fairly smooth. Add gelatin, then limeade. Chill until partially set; fold in pecans and whipped cream. Turn into lightly oiled 4 1/2 cup mold; chill until firm.
- Unmold onto greens and serve with fresh fruits.
Makes 6 servings.
Tip: To toast pecans, bake at 375°F (190°C) for about 5 minutes, stirring often.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.