Cucumber
Sour Cream Mold
- 1 1/2 cups boiling water
1 (6-ounce) package Jell-O Brand Lime Flavor Gelatin
1/4 teaspoon salt
1 1/2 cups cold water
1 tablespoon lemon juice
1/2 cup Breakstone's or Knudsen Sour Cream
1/2 cup Miracle Whip Dressing
1 medium cucumber, peeled, seeded and chopped (about 1 1/2 cups)
2 tablespoons finely chopped onion
1 teaspoon dill weed
- Stir boiling water into
dry gelatin and salt in large bowl at least 2 minutes until completely
dissolved. Add cold water and lemon juice; stir. Refrigerate
1 1/4 hours or until slightly thickened (consistency of unbeaten
egg whites).
- Mix sour cream and dressing
until well blended. Stir into thickened gelatin. Refrigerate
about 15 minutes or until thickened (spoon drawn through leaves
definite impression). Stir in cucumber, onion and dill weed.
Pour into 5-cup mold sprayed with cooking spray. Refrigerate
4 hours or until firm.
- Unmold. Garnish as desired.
- Store leftover gelatin
mold in refrigerator.
Makes 10 servings.
Great Substitute:
Prepare as directed, using 2 (3.25-ounce each) packages Jell-O
Brand Lime Flavor Gelatin.
How To Unmold Gelatin:
Dip mold in warm water for about 15 seconds. Gently pull gelatin
from around edges with moist fingers. Place moistened serving
plate on top of mold. Invert mold and plate; Holding mold and
plate together, shake slightly to loosen. Gently remove mold
and center gelatin on plate.
Nutrition (per serving):Calories 130,Total
fat 5g,Saturated fat 2g,Cholesterol 10mg,Sodium 240mg,
Carbohydrate 19g,Dietary fiber 0g,Sugars 17g,Protein 2g,Vitamin
A 2%DV,Vitamin C 2%DV,Calcium 2%DV,Iron 0%DV.
Recipe and photograph provided courtesy of Kraft Food,
Inc.
