Christmas vegetable salad mold
6 nice folks
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Granulated gelatin; |
| ½ | cup | Cold water; |
| 1 | cup | Chicken broth; |
| ½ | teaspoon | Salt; |
| ½ | teaspoon | Dried dill weed; |
| 1 | teaspoon | Sugar; |
| 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 |
| 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 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.