| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dips | 14 | Servings | |
INGREDIENTS
| 2 | T | Margarine |
| 2 | Medium zucchini, sliced | |
| 1 | Medium onion, sliced | |
| 1 | Unflavored gelatin | |
| 1/4 | c | Cold water |
| 1 | c | Skim milk, heated to boiling |
| 3/4 | c | Lite sour cream |
| 1/3 | c | Grated parmesan cheese |
| 1 | t | Dried dill weed |
| 1 | t | Salt |
| 1 | ds | Red pepper |
INSTRUCTIONS
In skillet, melt margarine and cook zucchini with onion, stirring occasionally until very tender; set aside. In blender, sprinkle gelatin over cold water; let stand 2 minutes. Add hot milk and process at low 2 minutes. Add sour cream, cheese, dill, salt and pepper, then zucchini mixture. Process at high until smooth. Pour into bowl. Chill until set. To serve, whisk smooth. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 55
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 8.1mg
Sodium: 281.5mg
Potassium: 65.4mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: 3.5g