Waldorf Salad Mold from Healthy Diabetic Recipes

Waldorf Salad Mold Recipe

Recipe Ingredients:

1 tbsp granulated gelatin
1/4 cup cold water
1 tbsp grated lemon rind
1 1/2 cups water
1/4 cup fresh lemon juice
Sugar substitute equal to 7 tspns sugar
2 drops yellow food color
1/4 tsp pure lemon extract
1 cup plain low-fat yogurt
3/4 cup finely-diced red apples
1/4 cup finely-diced celery
2 tbsp finely-chopped walnuts
Crisp lettuce leaves, for serving

Recipe Instructions:

Soak gelatin in 1/4 cup cold water.

Add lemon rind to another 1 1/2 cups water; bring to a boil and simmer gently for 5 minutes.

Strain, then measure only 1 cup to use; add gelatin mixture, lemon juice, sweetener, food color, and lemon extract, mix well. Chill until the consistency of unbeaten egg whites.

Fold carefully into yogurt; then fold in diced apples, celery, and walnuts. Mix carefully but well. Turn into a 2 1/2-cup salad mold or into five 1/2-cup molds. Cover and chill until firmly set. Serve as a salad on crisp lettuce.

This recipe yields 5 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1/2 Low-fat Milk.

Nutrition Facts: Carbohydrates 9g; Protein 5g; Fat 2g; Calories 68; Fiber 1.0g; Sodium 45mg; Cholesterol 1mg.

Note: Low-sodium diets: This recipe is excellent.

Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-25-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"

Servings: 5

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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