| Ingredients: |
- 1 cn Low-sodium chicken broth
- (13 3/4 oz)
- 2 Pkg Jell-O Lemon gelatin
- (sugar free, 4 serving size)
- 1 cup Cold water
- 1 cn Crushed pineapple; undrained (in unsweetened juice)
- 2 Tbs Lemon juice
- 1/2 tsp Dried tarragon leaves (crushed)
- dash of white pepper
- 1 1/2 cup Cubed cooked chicken breast
- 1/2 cup Chopped parsley
- 1/4 cup Chopped red pepper
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| Directions: |
- Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and white pepper. Refrigerate until slightly thickened.
- Stir in chicken, celery and red pepper. Spoon into 4 individual plastic containers or serving dishes. Refrigerate until firm, about 2 hours.
- DIABETIC EXCHANGE(per serving): 2 lean meat, 1 vegetable; also 160 calories, 45mg cholesterol, 450mg sodium, 3gm fat, 11g carbohydrate, 22 g protein.
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