| 1 | envelope unflavored gelatin |
| 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 Progresso® chicken broth (from 32-oz carton) |
| 1/4 | cup lime juice |
| 1/3 | cup chopped green onions (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. Sprinkle gelatin on wine in 1-quart saucepan to soften. Heat over medium heat about 2 minutes, stirring constantly, until gelatin is dissolved. |
| 2. | Place 2 cups of the cucumbers and the remaining ingredients in blender or food processor. Cover and blend on high speed until smooth. Add gelatin mixture. Cover and blend 5 seconds. |
| 3. | Pour into mold. Stir in remaining cucumber. Cover and refrigerate about 4 hours or until firm; unmold. |
|
| Serve this simply marvelous mousse on your favorite crackers or cocktail pumpernickel bread. |
|
| Fresh dill weed and watercress sprigs are easy, yet elegant, garnish options. |
Nutrition Information:
5 ( 0); 0g ( 0g, 0g); 0mg; 20mg; 0g ( 0g, 0g); 0g 0%; 0%; 0%; 0% 0