Christmas vegetable salad mold

Yield: 6 nice folks

Measure 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
\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.

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