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Christmas Vegetable Salad Mold

Recipe name:
Christmas Vegetable Salad Mold

Recipe category:
Chicken

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Recipe details:

1 tb Granulated gelatin; 1/2 c Cold water; 1 c broth; 1/2 ts Salt; 1/2 ts Dried dill weed; 1 ts Sugar; 1 c Low-fat yogurt; 1 c Green pepper; finely chopped 1/2 c Radishes; sliced quartered 1/4 c Green onion; chopped finely 2 tb Fresh parsley; snipped Crisp lettuce leaves; 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.

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Christmas Vegetable Salad Mold

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