Cucumber Pate

Recipe Ingredients

1		Cucumber - peeled, seeded, (large)
		And chopped
1		Green pepper - seeded, quartered (small)
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Onion - quartered (medium)
1 cup	146g / 5.1oz	Low-fat cottage cheese
1/2 cup	118ml	Low-fat mayonnaise
1		Unflavored gelatin
1/4 cup	59ml	Boiling water
1/4 cup	59ml	Cold water
		Assorted crackers - for serving

Recipe Instructions

Spray a 5-cup mold or a 1 1/2-quart mixing bowl with nonstick cooking spray.

In a food processor, coarsely chop the cucumber, green pepper, celery, and onion. Remove the vegetables from the food processor and set aside. Combine the cottage cheese and mayonnaise in the food processor and blend until smooth.

In a medium bowl, dissolve the gelatin in boiling water; slowly stir in the cold water. Add the chopped vegetables and cottage cheese mixture and mix thoroughly.

Pour the mixture into the prepared mold and refrigerate overnight or until firm. To serve, carefully invert mold onto serving plate and remove the mold. Surround the pate with assorted crackers.

This recipe yields 12 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Fat, 1 Vegetable.

Nutrition Facts: Calories 61; Calories from Fat 32; Total Fat 4g; Saturated Fat 1g; Cholesterol 6mg; Sodium 146mg; Carbohydrate 4g; Dietary Fiber 1g; Sugars 3g; Protein 4g.

Source:
American Diabetes Association at http://www.diabetes.org

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