Curried Chicken Mousse

• 1 envelope unflavored gelatin
• 1 cup cold water, divided
• 2 teaspoons chicken-flavored bouillon granules
• 1/4 teaspoon ground red pepper
• 1 teaspoon curry powder
• 2 teaspoons minced onion
• 1 1/4 cups finely chopped cooked chicken breast (skinned before cooking and cooked without salt)
• 1/4 cup finely chopped celery
• 1 (2-ounce) jar diced pimiento, drained
• 1 tablespoon chopped fresh parsley
• 1 (8-ounce) carton fat-free sour cream
• Cooking spray

1. Sprinkle gelatin over 1/2 cup cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes).
2. Add bouillon granules, red pepper, and curry powder, stirring until bouillon granules dissolve; remove from heat. Add remaining 1/2 cup cold water and minced onion, stirring well; chill until consistency of unbeaten egg white.
3. Stir in chicken and next 4 ingredients; spoon mixture into a 4-cup mold coated with cooking spray. Cover and chill at least 8 hours. Unmold and serve with reduced-fat crackers.

unflavored gelatin, cold water, chickenflavored bouillon granules, ground red pepper, curry powder, onion, chicken, celery, pimiento, parsley, sour cream, cooking spray

Taken from www.myrecipes.com/recipe/curried-chicken-mousse (may not work)