Chilled Tomato Madrilene from Healthy Diabetic Recipes

Chilled Tomato Madrilene Recipe

Recipe Ingredients:

1 1/2 tbsp granulated gelatin
1/2 cup cold water
2 cups tomato juice
3/4 cup beef broth
1 tsp Worcestershire sauce
2 tbsp fresh lemon juice
=== Toppings ===
6 tsp low-fat yogurt, plain
3 paper-thin lemon slices, halved
1 tbsp finely-minced fresh parsley

Recipe Instructions:

Soak gelatin in cold water.

Combine tomato juice in a heavy saucepan. Heat until very hot; stir in gelatin until completely dissolved. Pour into a 9-inch square pan rinsed in cold water. Cool, cover pan, and chill in the refrigerator for several hours. Cut into 1/2-inch cubes.

To serve, pile cubes carefully into wine or parfait glasses. Top each with 1 level teaspoon yogurt, garnish with 1/2 slice lemon, and sprinkle with minced parsley.

This recipe yields 6 servings. Serving size: 1/2 cup (1/6 recipe).

Exchanges Per Serving: 1 Vegetable.

Nutrition Facts: Carbohydrates 5g; Protein 3g; Fat 0g; Calories 28; Fiber 1.0g; Sodium 404mg; Cholesterol 0mg.

Note: Low-sodium diets: Substitute unsalted tomato juice and unsalted beef broth.

Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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