Cucumber Pate from Healthy Diabetic Recipes

Cucumber Pate Recipe

Recipe Ingredients:

1 large cucumber, peeled seeded and chopped
1 small green pepper, seeded and quartered
1 cup chopped celery
1 medium onion, quartered
1 cup low-fat cottage cheese
1/2 cup low-fat mayonnaise
1 package unflavored gelatin
1/4 cup boiling water
1/4 cup cold water
assorted crackers

Recipe 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 may!
onnaise 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, c!
arefully invert mold onto serving plate and remove the mold. Surround the pat‚ with assorted crackers.

Exchanges: Fat Exchange -- 1 Vegetable Exchange -- 1 Calories -- 61 Calories from Fat -- 32 Total Fat -- 4g Saturated Fat -- 1g Cholesterol -- 6mg Sodium -- 146mg Carbohydrate -- 4g Dietary Fiber -- 1g Sugars -- 3g Protein -- 4g

12 servings/Serving size: 1/2 cup

Notes: You might want to make this tasty pat‚ the day before your party, so it can solidify in the refrigerator overnight.

Recipe for Monday, 6/8/98

For your next summer party, try a recipe from The Complete Quick & Hearty Diabetic Cookbook, one of our newest publications, featuring dozens of simple, yet elegant, recipes that your friends and family will adore.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/10/98

Servings: 12

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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