Yield: 6 nice folks
|1 tablespoon||Granulated gelatin;|
|½ cup||Cold water;|
|1 cup||Chicken broth;|
|½ teaspoon||Dried dill weed;|
|1 cup||Low-fat yogurt;|
|1 cup||Green pepper; finely chopped|
|½ cup||Radishes; sliced quartered|
|¼ cup||Green onion; chopped finely|
|2 tablespoons||Fresh parsley; snipped|
|\N \N||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 ½-cup molds. Cover lightly with clear plastic wrap. Chill until set unmold on crisp lettuce. Food Exchanges per serving: ½ 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.