Cucumber-Dill Mousse

 

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.