Christmas Vegetable Salad Mold
Yield: 6 nice folks
1 tb Granulated gelatin; 1 c Low-fat yogurt;
1/2 c Cold water; 1 c Green pepper; finely chopped
1 c Chicken broth; 1/2 c Radishes; sliced quartered
1/2 ts Salt; 1/4 c Green onion; chopped finely
1/2 ts Dried dill weed; 2 tb Fresh parsley; snipped
1 ts Sugar; Crisp lettuce leaves;
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 OBrion and her Meal Master.
441 tb Granulated gelatin; 1 c Low-fat yogurt;
1/2 c Cold water; 1 c Green pepper; finely chopped
1 c Chicken broth; 1/2 c Radishes; sliced quartered
1/2 ts Salt; 1/4 c Green onion; chopped finely
1/2 ts Dried dill weed; 2 tb Fresh parsley; snipped
1 ts Sugar; Crisp lettuce leaves;
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 OBrion and her Meal Master.
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