Cucumber Pate

Ingredients

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

Cooking Instructions

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.

Serves 12.

• 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