Serves: 4
Total Calories: 676
1. Dissolve gelatin in boiling water.
2. Place cottage cheese and mayonnaise in a blender container or food processor bowl cover and blend or process until smooth. Add dissolved gelatin, vinegar and salt blend or process until smooth.
3. Pour into a bowl fold in cucumber, celery and onion. Pour into a lightly-oiled 4-cup mold or individual molds. Refrigerate 3 hours or until firm. Unmold on greens top with sour cream and sprinkle with almonds.
This Cucumber Mold recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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