Christmas Vegetable Salad Mold
Serves:
Ingredients:
1
tb
Granulated gelatin;
1/2
c
Cold water;
1
c
Chicken broth;
1/2
ts
Salt;
1/2
ts
Dried dill weed;
1
ts
Sugar;
1
c
Low-fat yogurt;
1
c
Green pepper; finely chopped
1/2
c
Radishes; sliced quartered
1/4
c
Green onion; chopped finely
2
tb
Fresh parsley; snipped
Crisp lettuce leaves;
Method:
Combine gelatin and cold water in a saucepan.
Slowly heat over kiw heat, stirring constantly until gelatin is clear and liquid.
Add chicken broth, salt, dill weed, and sugar; mix well.
Chill until it is of the consistency of unbeaten egg whites.
Fold in remaining ingredients except lettuce; mix carefully.
Turn into one 3-cup mold or six 1/2-cup molds.
Cover lightly with clear plastic wrap.
Chill until set unmold on crisp lettuce.
Food Exchanges per serving: 1/2 SKIM MILK EXCHANGE; CAL: 44; CHO: 6g; PRO: 4g; FAT: 0g; SOD: 246; Omit salt.
Substitute low-sodium chicken broth.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.
D.
,M.
S.
and Katharine Middleton Brought to you and yours Nancy O'Brion and her Meal Master.