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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A blender is best for transforming the cottage cheese to the silky texture necessary for this savory appetizer mousse. Serve with crackers. Cooking Light. Ingredients:
1/2 teaspoon unflavored gelatin |
2 tablespoons cold water |
1/4 cup boiling water |
1 1/2 teaspoons onions, grated |
1/4 teaspoon salt |
1/4 teaspoon paprika |
1/4 teaspoon hot pepper sauce |
1/4 teaspoon worcestershire sauce |
1/8 teaspoon ground black pepper |
1 cup low fat cottage cheese |
1/4 cup reduced-fat mayonnaise |
1 cup canned pink salmon, finely flaked (about 1 1/2 16-ounce cans) |
2 teaspoons dill, chopped |
cooking spray |
Directions:
1. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand 5 minutes.
2. Add 1/4 cup boiling water, stirring with a whisk until gelatin dissolves. Cool 15 minutes.
3. Stir in onion and next 5 ingredients (through black pepper), stirring with a whisk.
4. Chill 20 minutes, or until mixture thickens.
5. Place cottage cheese in a blender; process until smooth.
6. Add gelatin mixture and mayonnaise; process until well combined.
7. Spoon cheese mixture into a large bowl.
8. Fold in salmon and chopped dill.
9. Coat a 4-cup load pan or metal mold with cooking spray; line with plastic wrap.
10. Spoon salmon mixture into prepared pan.
11. Cover with plastic wrap.
12. Chill overnight or until set.
13. Invert pan onto a platter; remove plastic wrap.
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