You are here

Creamy Vegetable Mould's picture
  Sour cream sauce mix 2 1⁄2 Ounce (Two 1.25-Ounce Packages)
  Lemon-flavored gelatin 6 Ounce (1 Package)
  Boiling water 2 Cup (32 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Dried dill weed 3⁄4 Teaspoon
  Carrots 2 Small, cut up
  Green pepper 1 Medium, seeded and cut up
  Cucumber 1 Medium, peeled, seeded, and cut up

Prepare sour cream sauce mixes according to package directions; let stand 10 minutes.
Dissolve gelatin in boiling water.
Stir in the prepared sour cream sauce, cold water, lemon juice, and dillweed.
Beat with rotary beater till blended.
Chill till partially set.
Put carrots in blender container; cover with cold water.
Cover; blend a few seconds or till coarsely chopped.
Drain well.
Repeat with green pepper and cucumber.
Fold chopped vegetables into gelatin mixture.
Turn into 5 1/2-cup mold.
Chill till firm.
To serve, unmold and fill center with assorted fresh vegetables, if desired.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1007 Calories from Fat 118

% Daily Value*

Total Fat 12 g18.4%

Saturated Fat 0.19 g0.94%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3485.7 mg145.2%

Total Carbohydrates 218 g72.7%

Dietary Fiber 6.7 g26.9%

Sugars 169.6 g

Protein 20 g39%

Vitamin A 352.9% Vitamin C 244%

Calcium 15.9% Iron 17%

*Based on a 2000 Calorie diet


Creamy Vegetable Mould Recipe