Christmas Vegetable Salad Mold Recipe
Yield: 6 Nice folksRecipe by luhu.jp
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,
Directions:
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
OBrion and her Meal Master.
Source from luhu.jp
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
OBrion and her Meal Master.
Source from luhu.jp