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Prep Time: 10 Minutes Cook Time: 170 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Serve as part of a light salad plate, or surround with cracker, melba toast or fresh veggies for delicious appy spread. Delicious!! from The lighthearted cookbook by Anne Lindsay Ingredients:
1 envelope unflavored gelatin |
1/2 cup cold water |
1/3 cup minced green onions or 1/3 cup chives |
1/2 cup chopped fresh dill |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1 dash hot pepper sauce, as you like it |
2 tablespoons tomato paste |
3/4 cup low-fat plain yogurt |
1/2 cup light sour cream |
1/2 cup finely chopped celery |
1 3/4 cups small cooked baby shrimp, about 12 oz,coarsely chopped |
dill sprigs |
Directions:
1. In a microwave safe bowl or small saucepan, sprinkle gelatin over cold water, let stand until softened, about 5 minutes.
2. Microwave at high, 100% power for 40 seconds or warm over medium heat until gelatin is dissolved, let cool slightly.
3. In bowl combine onions, dill, lemon juice, salt, sugar, hot pepper sauce, tomato paste, yogurt, sour cream, celery and gelatin, mix well.
4. Stir in shrimp and refrigerate until mixture begins to set.
5. Spoon into lightly oiled 4 cup mold or alternatively, spoon into serving bowl.
6. Cover and refrigerate until firm, at least 3 hours.
7. Unmod onto serving plate or serve in bowl and garnish with springs of fresh dill.
8. to unmold- run a knife around mousse to loosen from mold.
9. Invert onto serving platter, cover with hot, damp tea towel for 1 minute.
10. Hold mold and platter securely and give a strong shake to release mousse.
11. Remove mold.
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