Cucumber Pate

By John Crowley

  • 1 large cucumber, peeled, seeded, and chopped

  • 1 green bell pepper, chopped

  • 1 cup celery, chopped

  • 1 onion, cut into wedges

  • 1 cup low-fat cottage cheese

  • 1/2 cup reduced-fat mayonnaise

  • 1 pkg. unflavored gelatin

  • 1/4 cup boiling water

  • 1 pkg. assorted crackers

  • 1/4 cup cold water

  1. Spray a 5-cup mold or a 1-1/2 quart mixing bowl with nonstick cooking spray.In a food processor, coarsely 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 pate with assorted crackers.

Nutritional Facts

Calories 61
Calories From Fat 32
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 6 mg
Sodium 146 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 3 g
Protein 4 g
Diabetic Exchanges
1 Vegetable
1 Fat

snacks appetizers vegetarian calcium vitamin d no bake

9 replies

Anonymous 2011-07-20 19:37:50 -0500 Report

This sounds great. A great cool down on a hot day. I will definitely make it my own. Thanks, Laura