Spinach and Egg Mold
1 envelope unflavored gelatin
3/4 cup plus 3 tablespoons cold water
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon hot sauce
1 1/3 cups cottage cheese
1 cup chopped fresh spinach
4 medium eggs, hard-cooked and diced
Lemon juice to taste
Sprinkle gelatin over 3/4 cup cold water in saucepan. Stir over low heat until gelatin dissolves. Remove pan from heat, Stir in salt, mustard, and hot sauce. Chill, stirring occasionally, until mixture is syrupy. Combine cottage cheese and remaining water in blender container; process at high speed until mixture is smooth. Transfer to a large bowl. Add gelatin mixture, spinach, eggs, and lemon juice; mix well. Turn into a 3 cup mold. Chill until firm, about 3 hours. To serve: Unmold, and garnish with radish slices and parsley sprigs. Divide evenly. Makes 4 luncheon servings.
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