Cooking Recipe Christmas Vegetable Salad Mold

Recipe 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;

Directions

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.

Categories matching this recipe

Vegetables ,Diabetic ,Side dish