Egg And Cucumber Mousse Recipes

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CUCUMBER-DILL MOUSSE



Cucumber-Dill Mousse image

Light, smooth and refreshing--here's a mousse not to be missed.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 4h15m

Yield 3

Number Of Ingredients 10

1 envelope unflavored gelatin
1/4 cup white wine or apple juice
2 1/2 cups finely chopped seeded peeled cucumbers (2 1/2 medium)
1/2 cup fat-free buttermilk
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup lime juice
1/3 cup chopped green onions (5 medium)
1/4 cup cholesterol-free reduced-calorie mayonnaise or salad dressing
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/4 teaspoon white pepper

Steps:

  • Spray 4-cup mold or bowl with cooking spray. Sprinkle gelatin on wine in 1-quart saucepan to soften. Heat over medium heat about 2 minutes, stirring constantly, until gelatin is dissolved.
  • Place 2 cups of the cucumbers and the remaining ingredients in blender or food processor. Cover and blend on high speed until smooth. Add gelatin mixture. Cover and blend 5 seconds.
  • Pour into mold. Stir in remaining cucumber. Cover and refrigerate about 4 hours or until firm; unmold.

Nutrition Facts : Calories 5, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 20 mg, Sugar 0 g, TransFat 0 g

CUCUMBER MOUSSE



Cucumber Mousse image

Number Of Ingredients 13

1 envelope unflavored jello
1/4 cup water cold
3/4 cup water boiling
1 (3-ounce) package lime jello
1 cucumber medium peeled, seeded and chopped (about 1 1/2 cups)
1 cup mayonnaise real
1 cup cottage cheese
2 tablespoons onions chopped
1 garlic small, minced (optional)
1/8 teaspoon hot pepper sauce
1/8 teaspoon salt
Green food color (optional)
1 cup lettuce leaves

Steps:

  • 1. In a small saucepan mix gelatin and cold water let stand for 1 minute. Stir over medium heat until gelatin is dissolved.2. In a small bowl pour boiling water over lime gelatin stir until gelatin is dissolved. Add unflavored gelatin and stir.3. In a blender container place cucumber, mayonnaise, cottage cheese, onion, optional garlic, hot pepper sauce and salt cover and blend until smooth. Add gelatins and blend. If desired, add food color and blend. Pour into a 5-cup mold. Cover and chill overnight.4. Unmold onto a chilled plate. Garnish with lettuce leaves.

Nutrition Facts : Nutritional Facts Serves

CUCUMBERS AND EGG SALAD



Cucumbers And Egg Salad image

This is a creamy combination of fresh and pickled cucumbers. It is simple, cool, and goes with everything!

Provided by Eva Ryder

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 4

4 eggs
4 small seedless cucumbers
4 small dill pickles
3 tablespoons mayonnaise

Steps:

  • Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
  • Peel eggs. Chop into eighths, and transfer to a medium salad bowl.
  • Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise. Refrigerate until thoroughly chilled.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 8 g, Cholesterol 189.9 mg, Fat 13.4 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 2.9 g, Sodium 606.3 mg, Sugar 3.6 g

SALMON AND CUCUMBER MOUSSE



Salmon and Cucumber Mousse image

Another appetizer from Recipes4us.co.uk website. This mousse will be served cold and garnished with cucumber slices. Included in the Zaar World Tour 2005 Swap, Britain. Cooking time will be equal to the time needed to chill mousse.

Provided by lauralie41

Categories     Spreads

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

10 ounces cooked salmon, 275 grams skinned and boned
1/4 cucumber, peeled and chopped
3 fluid ounces mayonnaise, 90 ml
1 spring onion, chopped
2 teaspoons gelatin powder
3 tablespoons dry white wine
1 lemon, juice and zest of, grated
salt, to taste
white pepper, to taste
1 egg white
cucumber, thinly sliced to garnish

Steps:

  • In a food processor or blender, place the salmon, cucumber, mayonnaise and spring onion in bowl and process until smooth. Transfer salmon mixture to a large mixing bowl. Stir in the lemon rind plus juice and seasoning. Set aside.
  • In a double boiler or in a bowl over a pan of hot water, sprinkle gelatine over wine and mix well. When combined, increase flame and over very hot water stir until gelatine is dissolved. In a steady stream and stirring constantly, stir the gelatine into the salmon mixture. Blend until well combined and set aside.
  • In a small mixing bowl, whisk the egg white until slightly stiff and gently fold into salmon mixture. Pour mixture into a lightly greased 600ml/20fl.oz. mould of your choice. Cover and refrigerate for approximately 4 hours or until set.
  • When ready to serve, turn the mousse out onto a large serving platter. Garnish as needed with very thin cucumber slices and serve chilled.

Nutrition Facts : Calories 215.6, Fat 10.5, SaturatedFat 1.6, Cholesterol 53.2, Sodium 235.2, Carbohydrate 7.6, Fiber 0.2, Sugar 2.3, Protein 20.4

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