Creamy Mexican Mold from Healthy Diabetic Recipes

Creamy Mexican Mold Recipe

Recipe Ingredients:

1 jar Taco Bell Home Originals thick
'n chunky salsa - (20 oz)
1 cup Breakstone's light sour cream
1/3 cup chopped ripe olives
1/3 cup sliced green onions
1 tsp hot pepper sauce
2 envelopes Knox unflavored gelatine
2/3 cup tomato juice
Baked tortilla chips or
assorted cut-up vegetables

Recipe Instructions:

Mix salsa, sour cream, olives, green onions and hot pepper sauce in medium bowl; set aside.

Sprinkle gelatine over tomato juice in small saucepan; let stand 1 minute. Stir gelatine on low heat until completely dissolved, about 3 minutes. Stir gelatine mixture into salsa mixture. Pour into 4-cup mold.

Refrigerate 4 hours or until firm. Unmold onto serving dish. Refrigerate until ready to serve. Serve with baked tortilla chips or assorted cut-up vegetables, if desired.

How to Unmold: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

This recipe yields 3 3/4 cups spread or 30 (2-tablespoon) servings.

Exchanges Per Serving: Free Food.

Nutrition Facts: Calories 25; Calories from fat 36%; Total Fat 1g; Saturated Fat 1g; Protein 1g; Carbohydrates 2g; Cholesterol 5mg; Sodium 190mg; Dietary Fiber 0g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-29-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 30

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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