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Title: Christmas Vegetable Salad Mold
Categories: Diabetic Side Vegetable
Yield: 6 Nice folks
| 1 | tb | Granulated gelatin; |
| 1/2 | c | Cold water; |
| 1 | c | Chicken 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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