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Cucumber Mousse Recipe
|Cucumber||1 Large (2 Small -1.5 Cups Processed)|
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Boiling water||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Pepper white||1 Dash|
|Cottage cheese||1 Cup (16 tbs), creamed|
|Green food coloring||1 Drop (Adjust Quantity As Needed)|
Calories 118 Calories from Fat 86
% Daily Value*
Total Fat 10 g14.7%
Saturated Fat 1.1 g5.5%
Trans Fat 0 g
Cholesterol 10.9 mg
Sodium 398.7 mg16.6%
Total Carbohydrates 3 g0.9%
Dietary Fiber 0.21 g0.82%
Sugars 1.8 g
Protein 5 g10.4%
Vitamin A 1.2% Vitamin C 3.3%
Calcium 3.4% Iron 1.2%
*Based on a 2000 Calorie diet
Put into Osterizer container, cover and process at PUREE until smooth.
Use only 1 1/2 cups of processed cucumber.
Soften gelatin in cold water in Osterizer container and add hot water.
Cover and process at STIR until dissolved.
Add cucumber and remaining ingredients.
Push BLEND button and process until smooth.
If desired, tint the mixture a pale green with a few drops of food coloring.
Pour into a 1 quart mold or into 8 individual molds.
Cover with freezer foil and freeze.
Defrost in refrigerator before serving.