Tangy Cucumber Jelly Recipe


Preparation Time55 MinCooking Time5 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group


 Gelatin envelope1⁄4 Ounce (1 envelope)
 Water3⁄4 Cup (12 tbs)
 Artificial sweetener1⁄4 Cup (4 tbs)
 Lime juice/Lemon juice1⁄4 Cup (4 tbs)
 Green food color4 Drop
 Cucumber1 Medium, peeled, grated and drained
 Prepared horseradish3 Teaspoon
 Buttermilk1⁄4 Cup (4 tbs)
 Crisp lettuce1 Cup (16 tbs), tore in pieces
 Pimiento strips2 Tablespoon
 Capers2 Tablespoon

Nutrition Facts

Serving size

Calories 28 Calories from Fat 2

% Daily Value*

Total Fat 0.24 g0.37%

Saturated Fat 0.03 g0.14%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 79.1 mg3.3%

Total Carbohydrates 4 g1.5%

Dietary Fiber 0.75 g3%

Sugars 1.4 g

Protein 3 g5.8%

Vitamin A 26.6% Vitamin C 23.8%

Calcium 4.1% Iron 2.2%

*Based on a 2000 Calorie diet


1) In a saucepan, soak the gelatine in cold water until softened.
2) Heat the gelatine mixture to simmer and stir until gelatine dissolves.

3) Add in sweetener, lime juice and colouring.
4) Pour the gelatine mixture in a bowl and cover.
5) Place the gelatine mixture in refrigerator, stirring occasionally until slightly thickened.

6) In a blender, place together gelatine mixture, cucumber, horseradish and buttermilk.
7) Process the gelatine mixture until fluffy.
8) Spoon the gelatine mixture in 4 moulds and place in refrigerator until chilled.

9) Unmould and serve over a small mixed salad if desired.