Cucumber Dill Mousse

Light, smooth and refreshing - here's a mousse not to be missed. Serve this simply marvelous mousse on your favorite crackers or cocktail pumpernickel bread.

Yield: 3 1/2 cups mousse

Ingredients

• 1 envelope unflavored gelatine
• 1/4 cup white wine or apple juice
• 2 1/2 cups finely chopped seeded peeled cucumbers (2 1/2 medium)
• 1/2 cup fat-free buttermilk
• 1/2 cup chicken broth
• 1/4 cup lime juice
• 1/3 cup chopped green onion (5 medium)
• 1/4 cup cholesterol-free reduced-calorie mayonnaise or salad dressing
• 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
• 1/4 teaspoon white pepper

Instructions

1. Spray 4 cup mold or bowl with cooking spray.
2. Sprinkle gelatin on wine in 1 quart saucepan to soften.
3. Heat over medium heat about 2 minutes, stirring constantly, until gelatin is dissolved.
4. Place 2 cups of the cucumbers and the remaining ingredients in blender or food processor.
5. Cover and blend on high speed until smooth.
6. Add gelatin mixture. Cover and blend for 5 seconds.
7. Pour into mold. Stir in remaining cucumber.
8. Cover and refrigerate about 4 hours or until firm; unmold.

Notes

Fresh dill weed and watercress sprigs are easy, yet elegant, garnish options.

Nutrition

Per serving: Calories 10 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g); Cholesterol 0mg; Sodium 15 mg; Total Carbohydrate 1g (Dietary Fiber 0g); Protein 0g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens