Yield: 8 servings
|1||Gelatine, unflavored (envel)|
|½ cup||Milk, skim|
|8 ounces||Yogurt, plain|
|1 pounds||Shrimp, cleaned, cooked and|
|¼ cup||Cheese, Parmesan, grated|
|1 tablespoon||Mustard, Dijon, prepared|
|2 tablespoons||Dill, fresh, snipped|
|Mixed salad greens (optional|
In small saucepan, sprinkle unflavored gelatine over milk; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes.
In large bowl, with wire whisk, thoroughly blend gelatine mixture, yogurt and mayonnaise. Stir in remaining ingredients except salad greens. Turn into 4-cup bowl or mold; chill until firm, about 3 hours. Unmold onto salad greens. Serve, if desired, on crackers or cocktail bread. Makes 4 cups spread.