1/2 cup Cold water
1 tbsp Granulated gelatin
1 1/2 cup Tomato juice, >OR<-
1 1/2 cup V-8 juice
1 1/2 tsp Lemon juice, fresh >OR<-
1 1/2 tsp Hot pepper sauce
1/2 tsp Onion, minced
Crisp lettuce
Green pepper strips
(red, yellow comb w green)
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Measure cold water into a small saucepan; sprinkle gelatin on top. Stir over low heat 3-4 minutes, or until gelatin is completely, dissolved except lettuce abd green pepper. Mix well. Chill until firm. Unmold on crisp lettuce and garnish with green peppers. (I used red and yellow also for this mold and will be nice for summer time.) Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 25; CHO: 4g; PRO: 2g; FAT: 0g; SOD: 332mg; CHO: 0mg; Low-sodium diets: Substitue tomato juice
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'brion and her Meal Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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