Cucumber Sour Cream Mold Recipe

Name: Cucumber Sour Cream Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups boiling water; 1 (8 ounce) package lime gelatin (8-serving size); ¼ teaspoon salt; 1 ½ cups cold water; 1 tablespoon lemon juice; ½ cup sour cream; ½ cup whipped cream; 1 medium cucumber, peeled, seeded and chopped (about 1-1/2 cups); 2 tablespoons finely chopped onions; 1 teaspoon dill weed

Servings: persons

1 ½ cups boiling water
1 (8 ounce) package lime gelatin (8-serving size)
¼ teaspoon salt
1 ½ cups cold water
1 tablespoon lemon juice
½ cup sour cream
½ cup whipped cream
1 medium cucumber, peeled, seeded and chopped (about 1-1/2 cups)
2 tablespoons finely chopped onions
1 teaspoon dill weed

1
Stir boiling water into dry gelatin and salt in large bowl at least 2 minutes until completely dissolved.
2
Add cold water and lemon juice; stir.
3
Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
4
Mix sour cream and dressing until well blended.
5
Stir into thickened gelatin.
6
Refrigerate about 15 minutes or until thickened (spoon drawn through leaves definite impression).
7
Stir in cucumber, onion and dill weed.
8
Pour into 5-cup mold sprayed with cooking spray.
9
Refrigerate 4 hours or until firm.
10
Unmold.
11
Garnish as desired.
12
Store leftover gelatin mold in refrigerator.

971

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups boiling water, 1 (8 ounce) package lime gelatin (8-serving size), ¼ teaspoon salt, 1 ½ cups cold water, and more.

Yes, Cucumber Sour Cream Mold falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cucumber Sour Cream Mold

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