Red Pepper Mousse
- Total Time
- 40 minutes
- Rating
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Ingredients
- 2large red bell peppers, seeded, deveined and cut into large dice
- 1small clove garlic, peeled and bruised
- 1teaspoon fresh thyme leaves
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground pepper, plus more to taste
- 2teaspoons white-wine vinegar
- 2cups yogurt cheese
Nutritional analysis per serving (4 servings)
150 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 11 grams protein; 362 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the peppers, garlic, thyme, salt and pepper in a nonstick skillet. Sprinkle with the vinegar, partly cover and cook over medium-low heat until the peppers are tender but not soft, about 25 minutes.
- Step 2
Puree the mixture in a food processor or blender until smooth. Strain through a sieve lined with cheesecloth. Fold in the yogurt cheese. Season with salt and pepper to taste. This mousse can be stored in the refrigerator in a closed container for up to 3 days. Serve with grilled bread or as a base for pasta salad.
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