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Cucumber Paté
Make this tasty paté the day before your party so it can firm up in the refrigerator overnight.
Number of Servings: 12
1 large cucumber, peeled, seeded, and chopped
1 green bell pepper, chopped
1 stick celery, chopped
1 onion, cut into wedges
1 med pot low-fat cottage cheese
2 tbsp mayonnaise
1 packet unflavoured gelatine
4-6 tbsp boiling water
assorted crackers
4-6 tbsp cold water
- Grease a smallish loaf tin or cooking bowl
- In a food processor, coarsley 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 paté with assorted crackers.