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Perfect Salad

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Yield: 1 servings

1/2 Unflovored gelatin 2 Cucumbers;
1/4 c Cold water; 1/4 c Carrots;
1 tb Sugar replacement 1/4 c Onions;
1/2 ts Salt 3 oz Cream cheese;
3/4 c Hot water 2 tb Lo-cal Mayonnaise;
1 tb Lemon juice;

Dissolve gelatin in cold water. Add gelatin mixture, sugar
replacement, and salt to hot water; stir until dissolved. Add lemon
juice, cucumber, carrots, and onion. Beat cream cheese with
mayonnaise until smooth. Blend into vegetable mixture. Pour into mold
and chill. Food Exchange per serving: 1/2 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE CAL: 73

Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy OBrion and her Meal-Master

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Comments

Perfect Salad<br /> Yield: 1 servings<br /> <br /> 1/2 Unflovored gelatin 2 Cucumbers;<br /> 1/4 c Cold water; 1/4 c Carrots;<br /> 1 tb Sugar replacement 1/4 c Onions;<br /> 1/2 ts Salt 3 oz Cream cheese;<br /> 3/4 c Hot water 2 tb Lo-cal Mayonnaise;<br /> 1 tb Lemon juice; <br /> <br /> Dissolve gelatin in cold water. Add gelatin mixture, sugar<br /> replacement, and salt to hot water; stir until dissolved. Add lemon<br /> juice, cucumber, carrots, and onion. Beat cream cheese with<br /> mayonnaise until smooth. Blend into vegetable mixture. Pour into mold<br /> and chill. Food Exchange per serving: 1/2 VEGETABLE EXCHANGE + 1 FAT<br /> EXCHANGE CAL: 73<br /> <br /> Source: The Complete Diabetic Cookbook by Mary Jane Finsand<br /> Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />
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