Minted Vegetable Terrine

• 200 g low-fat ricotta cheese
• 12 cup low-fat plain yogurt
• 2 teaspoons grated fresh lemon rind
• 2 tablespoons chopped of fresh mint
• 1 tablespoon chopped fresh parsley
• 1 small green cucumber, chopped
• 50 g mushrooms, chopped
• 1 small carrot, chopped
• 1 garlic clove, crushed
• 3 teaspoons gelatin
• 14 cup water

1. Rinse 8cm x 26cm bar pan in cold water.
2. Beat cheese and yogurt in a bowl with electric mixer until smooth and creamy.
3. Stir in rind, herbs, cucumber, mushrooms, carrot and garlic.
4. Sprinkle gelatin over water in cup, stand in a small pan of simmering water, stir until dissolved; cool slightly.
5. Stir gelatin mixture into vegetable mixture, spoon into prepared pan, refrigerate overnight.

lowfat ricotta cheese, lowfat plain yogurt, lemon rind, mint, parsley, green cucumber, mushrooms, carrot, garlic, gelatin, water

Taken from www.food.com/recipe/minted-vegetable-terrine-65588 (may not work)