Cucumber Sour Cream Mousse

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.