Cilantro Mousse

I rarely like anything "molded" or congealed, but this stuff is damn good!                      *  Exported from  MasterCook  *

                             Cilantro Mousse

Serving Size  : 6     Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------    1      8 oz. pkg.    cream cheese (LF would probably work, but not FF)      1/2  c.            mayonnaise (LF or lite would probably work)    1      bunch         cilantro -- washed and stemmed      1/2  c.            water    1                    serrano chili    1      clove         garlic    1      envelope      unflavored gelatin

Have all ingredients ready to roll before you begin.

Dissolve gelatin in 1/4 c. cold water.  Then add 1/4 cup BOILING water.  Mix well (very quickly).  Put all ingredients, including gelatin, into food processor and pulse to chop/mix.  When all is thoroughly mixed, pour into mold.  Cover with plastic wrap and refrigerate 4 hours to overnight. 

Serve with crackers/melba toast, sliced of mixed breads, with Tostada chip "cups" or celery sticks... or whatever suits ya!

This is SPICY HOT, unless you use a milder pepper, but REAL tasty!

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