Stuffed Lettuce

Ingredients

1/4 cup cold water
2 tablespoons lemon juice
1 tablespoon unflavored gelatin
1 cup Roberts Cottage Cheese
1/2 teaspoon Worcestershire sauce
dash hot pepper sauce
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/2 cup Roberts Whipping Cream, whipped
1/3 cup crumbled Blue cheese
1 medium head lettuce

Preparation

Combine cold water, lemon juice and unflavored gelatin in a 2 quart saucepan; stir over low heat until gelatin dissolves; set aside. Beat cottage cheese until almost smooth; stir in Worcestershire sauce, hot pepper sauce, garlic powder and salt. Gradually stir in gelatin mixture. Fold in whipped cream and crumbled Blue cheese. Place lettuce, core end up, in a small bowl. Scoop out core and leaves with a grapefruit knife, leaving 1/2 inch shell. Discard core, reserving inside leaves for serving. Pack cheese mixture in lettuce shell. Cover with transparent wrap. Chill until firm, about 5 hours. (May be refrigerated up to 24 hours.) Cut into 6 wedges and serve on lettuce leaves.

Recipe Contributed By: Winifred Yates Grand Island, Nebraska

Yield: 6 servings