Cucumber Dill Mousse

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

Makes 3 1/2 cups 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 chicken broth
1/4 cup lime juice
1/3 cup chopped green onion (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.

Nutrition Information: 1 Serving: Calories 10 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 15 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 0g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet.

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.

Recipe and photograph provided courtesy of Betty Crocker 2007 /TM General Mills All Rights Reserved