Ingredients:
200 g low-fat ricotta cheese
1/2 cup low-fat plain yogurt
2 teaspoons grated fresh lemon rind
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh parsley
1 small green cucumbers, chopped
50 g mushrooms, chopped
1 small carrots, chopped
1 garlic cloves, crushed
3 teaspoons gelatin
1/4 cup water
Directions:
Rinse 8cm x 26cm bar pan in cold water.
Beat cheese and yogurt in a bowl with electric mixer until smooth and creamy.
Stir in rind, herbs, cucumber, mushrooms, carrot and garlic.
Sprinkle gelatin over water in cup, stand in a small pan of simmering water, stir until dissolved; cool slightly.
Stir gelatin mixture into vegetable mixture, spoon into prepared pan, refrigerate overnight.
Servings: 2
Time preparation: 15 min.
Time total: 15 min.