Ingredients
1 pound Gorgonzola, crumbled
1/2 cup green onion, minced
1 cup pistachios, shelled, toasted, and chopped
1/2 cup butter, softened
2 pounds cream cheese, softened
1/2 pound Gorgonzola cheese, crumbled
1/2 cup yogurt
1/2 cup sour cream, fat free
1 package Knox gelatin
1 cup milk
1 shallot, chopped
1/4 cup fresh parsley, chopped
3 tablespoons Madeira or port wine
1 pinch white pepper
Preparation
Mix together 1 pound Gorgonzola, minced green onion and pistachios. Mix in food processor the butter, cream cheese, 1/2 pound Gorgonzola, yogurt, sour cream, gelatin softened in milk, then heated in microwave to dissolve, shallots, parsley, wine, and white pepper to taste. Oil a straight-sided mold and line with plastic wrap which extends up beyond the top. Make layers, first of pistachio mixture, then 1/3 of creamed mixture, then pistachios, etc., ending with cream. Fold plastic wrap over top and press gently to compress. Refrigerate at least 1 hour. Unmold inverted to serve with crackers, apple, pear slices, or cucumber slices. This makes a festive mold for holiday buffets.
