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Cucumber Dill Mousse

Cucumber Dill Mousse recipe

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.


  • 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


  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.

Yield: 3 1/2 cups mousse

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

Nutrition Information: 1 Serving: Calories 10 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 15 mg; Total Carbohydrate 1 g (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.

Reprinted with permission from Betty Crocker 2007 /TM General Mills.


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