Cucumber-Dill Mousse

Gluten Free
Health score
2%
Cucumber-Dill Mousse
255 min.
3
104kcal

Suggestions


Looking for a refreshing and unique dish to impress your guests? Look no further than this delightful Cucumber-Dill Mousse! Perfectly gluten-free and bursting with flavor, this mousse is an ideal appetizer for warm weather gatherings or a light lunch option. With its creamy texture and vibrant taste, it’s sure to be a hit at any table.

The combination of finely chopped cucumbers, zesty lime juice, and aromatic dill creates a harmonious blend that tantalizes the taste buds. The addition of white wine or apple juice adds a subtle sweetness, while the fat-free buttermilk and reduced-calorie mayonnaise keep it light and guilt-free. Each serving is only 104 calories, making it a smart choice for those mindful of their diet.

Not only is this dish delicious, but it also showcases the beauty of fresh ingredients. The vibrant green color of the cucumbers and the flecks of dill make for an eye-catching presentation. Plus, it’s incredibly easy to prepare! With just a few simple steps, you can create a stunning mousse that will leave your guests raving.

So why not elevate your next meal with this Cucumber-Dill Mousse? It’s a delightful way to enjoy the flavors of summer, and it’s sure to become a favorite in your recipe repertoire!

Ingredients

  • envelope gelatin powder unflavored
  • 0.3 cup apple juice 
  • 2.5 cups cucumber peeled seeded finely chopped ()
  • 0.5 cup nonfat buttermilk fat-free
  • 0.5 cup chicken broth (from 32-oz carton)
  • 0.3 cup juice of lime 
  • 0.3 cup spring onion chopped (5 medium)
  • 0.3 cup salad dressing reduced-calorie
  • tablespoon optional: dill dried fresh chopped
  • 0.3 teaspoon pepper white

Equipment

  • food processor
  • bowl
  • sauce pan
  • blender

Directions

  1. Spray 4-cup mold or bowl with cooking spray.
  2. Sprinkle gelatin on wine in 1-quart saucepan to soften.
  3. Heat over medium heat about 2 minutes, stirring constantly, until gelatin is dissolved.
  4. Place 2 cups of the cucumbers and the remaining ingredients in blender or food processor. Cover and blend on high speed until smooth.
  5. Add gelatin mixture. Cover and blend 5 seconds.
  6. Pour into mold. Stir in remaining cucumber. Cover and refrigerate about 4 hours or until firm; unmold.

Nutrition Facts

Calories104kcal
Protein17.83%
Fat37.35%
Carbs44.82%

Properties

Glycemic Index
34.25
Glycemic Load
1.35
Inflammation Score
-4
Nutrition Score
5.8882609294808%

Flavonoids

Catechin
0.26mg
Epicatechin
0.97mg
Eriodictyol
0.44mg
Hesperetin
1.81mg
Naringenin
0.08mg
Isorhamnetin
0.06mg
Kaempferol
0.17mg
Quercetin
1.48mg

Nutrients percent of daily need

Calories:104.11kcal
5.21%
Fat:4.46g
6.86%
Saturated Fat:0.61g
3.81%
Carbohydrates:12.05g
4.02%
Net Carbohydrates:10.81g
3.93%
Sugar:8.37g
9.3%
Cholesterol:1.57mg
0.52%
Sodium:385.94mg
16.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.79g
9.58%
Vitamin K:42.07µg
40.06%
Vitamin C:12.57mg
15.24%
Copper:0.16mg
7.88%
Manganese:0.15mg
7.65%
Potassium:250.85mg
7.17%
Folate:25.56µg
6.39%
Magnesium:20.28mg
5.07%
Fiber:1.23g
4.93%
Vitamin B6:0.09mg
4.39%
Vitamin A:218.99IU
4.38%
Vitamin B2:0.07mg
4.25%
Vitamin B1:0.06mg
4.18%
Calcium:39.23mg
3.92%
Vitamin E:0.59mg
3.9%
Phosphorus:37.45mg
3.75%
Iron:0.59mg
3.27%
Vitamin B5:0.32mg
3.16%
Selenium:1.69µg
2.42%
Zinc:0.3mg
2%
Vitamin B3:0.26mg
1.29%