Cucumber Cheesecake Appetizer
1 cup cucumber, peeled and chopped
1 lb. soft cottage cheese
1 cup sour cream
1 pkt. gelatine dissolved in 3 TBS hot water 6 green onions, chopped
3 TBS fresh coriander or parsley chopped
Crust:
Crush 4 oz. whole meal crispbread and mix with 2 oz. melted butter and
press into the base of a 9-in. cheesecake tin (springform pan).
Filling:
First beat together the cheese and cream with salt and pepper to taste,
then stir in the vegetables and dissolved gelatine and pour into the
mould.
Chill until set.
Garnish with fresh cucumber slices and finely sliced lemon.
There is only one happiness in life -- to love and to be loved.
*Angelique*
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