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Ingredients
- 1 lg. cucumber, peeled
- 1 (3 ounce.) pkg. lemon gelatin
- 1 1/4 c. boiling water
- 1 (8 ounce.) carton cream style cottage cheese
- 2 tbsp. sugar
- 4 teaspoon lemon juice
- 2 tbsp. lowfat milk
- Lettuce
Directions
- Peel and slice cucumber into blender container. Cover and blend on high till pureed. Stop blender as needed to push cucumber down from sides. Measure cucumber and add in water if necessary to make 1 c..
- Dissolve gelatin in boiling water; stir in cucumber. Refrigeratemix till partially set, stirring occasionally. Pour into a 3 1/2 c. ring mold. Refrigeratetill hard.
- Dressing: In blender combine cottage cheese, sugar and lemon juice; blend till creamy. Add in lowfat milk, 1 Tbsp. at a time, till it is the desired consistency.
- Unmold salad onto lettuce-lined platter. Pass cottage cheese dressing. Serves 4-6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 871g | |
| Calories 373 | |
| Calories from Fat 93 | 25% |
| Total Fat 10.52g | 13% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 872mg | 36% |
| Potassium 712mg | 20% |
| Total Carbs 42.09g | 11% |
| Dietary Fiber 2.1g | 7% |
| Sugars 36.45g | 24% |
| Protein 28.44g | 46% |
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