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Cucumber Mousse – and Freezing Cucumbers!

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Ingredients
  

  • cucumber pureed to make between 1 - 1 1/2 cups of puree
  • 1 envelope powdered unflavored gelatin
  • yogurt as needed, between 1/2 and 1 cup
  • sliced tomatoes cucumbers, etc. as garnish (opt.)

Instructions
 

  • Chop a cucumber and puree in a blender. Measure - you need between one and one and a half cups of puree.
  • Strain puree to separate liquid - reserve pulp.
  • Sprinkle gelatin over cucumber juice in a small saucepan - let it soften about 10 minutes. Heat gently, stirring, until gelatin dissolves completely. Let cool.
  • Mix the reserved pulp and the gelatin mixture in a measuring cup. Add yogurt, until you have 2 cups total. Mix.
  • Pour cucumber mixture into a mold or a bowl to set. Refrigerate at least 4 hours, or overnight.
  • Unmold and garnish, if desired, for serving.