Cucumber-Dill Mousse

Cucumber-Dill Mousse

Light, smooth and refreshing--here's a mousse not to be missed.

Prep Time

15

Minutes

Total Time

4:15

Hrs:Mins

Makes

3

1/2

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.
Makes 3 1/2 cups mousse
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Serve this simply marvelous mousse on your favorite crackers or cocktail pumpernickel bread.
Special Touch
Fresh dill weed and watercress sprigs are easy, yet elegant, garnish options.

Nutrition Information:

1 Serving (1 Tablespoon)
  • Calories 5
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 20mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges: FreeCarbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.