Christmas Vegetable Salad Molddiabetic, side dishes, vegetables 1 tablespoon granulated gelatin 1/2 cup cold water 1 cup chicken broth 1/2 teaspoon salt 1/2 teaspoon dried dill weed 1 teaspoon 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 tablespoon fresh parsley; snipped 1 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. |
