Christmas Vegetable Salad Mold from Healthy Diabetic Recipes

Christmas Vegetable Salad Mold Recipe

Recipe Ingredients:

1 tbsp Granulated gelatin
1/2 cup Cold water
1 cup Chicken broth
1/2 tsp Salt
1/2 tsp Dried dill weed
1 tsp Sugar
1 cup Low-fat yogurt
1 cup Green pepper, finely chopped
1/2 cup Radishes, sliced quartered
1/4 cup Green onion, chopped finely
2 tbsp Fresh parsley, snipped
Crisp lettuce leaves

Recipe Instructions:

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.

Servings: 6

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

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