| Christmas Vegetable Salad Mold
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Side dish
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 tablespoon of granulated gelatin
1/2 cup of cold water
1 cup of chicken broth
1/2 teaspoon of salt
1/2 teaspoon of dried dill weed
1 teaspoon of sugar
1 cup of low-fat yogurt
1 cup of green pepper, finely chopped
1/2 cup of radishes, sliced quartered
1/4 cup of green onion, chopped finely
2 tablespoons of fresh parsley, snipped
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 O'Brion and her Meal Master. |
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