Cucumber Sour Cream Mousse

(updated on Aug 21, 2006)

Capture the refreshing coolness of summer with this spectacular dish. Even better, it can be prepared ahead of time.

1         Pkg lemon flavoured gelatin
1-1/2   Cups boiling water
1/2      Tsp EACH salt, dry mustard, Worchestershire sauce
1         Large Ontario greenhouse cucumber, shredded, unpeeled
1         Green onion, minced
2         Tbsp chopped parsley
1         Tbsp vinegar
1         Cup light sour cream

In a bowl, combine gelatin and boiling water and stir until dissolved. Stir in seasonings. Chill until consistency of unbeaten egg whites. Add cucumber, onion, parsley, vinegar and sour cream.

Rinse a 4-cup mould with cold water. Pour in gelatin mixture. Chill for 2 hours or until set. Makes 8 servings.