*  Exported from  MasterCook  *
 
           Beet Mousse  
 
 Recipe By     : Miriam Podcameni Posvolsky
 Serving Size  : 1    Preparation Time :0:00
 Categories    : First Courses                    Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      to 4          medium beets -- Cooked in their skin
    2 1/2   to 3 cups    chicken broth
    2      packages      unflavored gelatin
    1      cup           unflavored yogurt
    2      tablespoons   lemon or lime juice
    1      small         grated onion
    1      to 2  T       sugar
    1      tablespoon    mustard
                         salt and pepper -- to  taste
 
 1. Peel and cube cooked beets.
 2. Place gelatin in a bowl with 6 T water, stir. Let stand 2 minutes and
 pour hot chicken stock stirring.
 3. Process together all the ingredients except gelatin. Correct seasoning.
 4. Add cooled gelatin and process just to blend.
 5. Pour into an oiled mold to set
 6. Unmold and serve in the center of the plate surrounded by
   chicken curry salad or shrimp salad
 Sent by Miriam Podcameni Posvolsky
         Rio de Janeiro, Brasil