Molded Turkey Pineapple Salad

1 tb Unflavored gelatin

1 1/4 c Pineapple juice

3/4 c broth

3 c Chopped turkey

8 oz Can crushed pineapple, drain

20 Seedless green grapes, cut

1/2 c Finely chopped celery

1/4 c Chopped sweet red pepper

2 tb Minced green onion

Dissolve the gelatin in 1/4 cup of the pineapple juice. Let sit for 5 minutes. Boil the chicken broth and pour it over the gelatin. Stir to dissolve. Add the remaining cup of pineapple juice and chill until thickened. Meanwhile, combine the remaining ingredients in a bowl. Pour the gelatin mixture over the turkey and pour into a 9 x 5 inch loaf pan. Refrigerate overnight or at least 4 hours. Cut into squares and serve on lettuce. 1/4 recipe - 286 calories, 4 lean meat, 1 vegetable, 1 1/2 fruit

exchange 27 grams carbohydrate, 32 grams protein, 6 grams fat, 86 mg sodium, 594 mg potassium, 80 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93