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Cucumber Mousse

  Cucumber 1 Large (2 Small -1.5 Cups Processed)
  Unflavored gelatin 1 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Boiling water 2 Tablespoon
  Lemon juice 1 Tablespoon
  Mayonnaise 6 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Salt 1 Teaspoon
  Pepper white 1 Dash
  Cottage cheese 1 Cup (16 tbs), creamed
  Green food coloring 1 Drop (Adjust Quantity As Needed)

Peel cucumber and cut into 1 pieces.
Put into Osterizer container, cover and process at PUREE until smooth.
Use only 1 1/2 cups of processed cucumber.
Soften gelatin in cold water in Osterizer container and add hot water.
Cover and process at STIR until dissolved.
Add cucumber and remaining ingredients.
Push BLEND button and process until smooth.
If desired, tint the mixture a pale green with a few drops of food coloring.
Pour into a 1 quart mold or into 8 individual molds.
Cover with freezer foil and freeze.
Defrost in refrigerator before serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 118 Calories from Fat 86

% Daily Value*

Total Fat 10 g14.7%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 10.9 mg3.6%

Sodium 398.7 mg16.6%

Total Carbohydrates 3 g0.9%

Dietary Fiber 0.21 g0.82%

Sugars 1.8 g

Protein 5 g10.4%

Vitamin A 1.2% Vitamin C 3.3%

Calcium 3.4% Iron 1.2%

*Based on a 2000 Calorie diet

Cucumber Mousse Recipe