Ingredients
- 1 c low fat yogurt
- 1 c chicken broth
- 1 c green pepper
- 1/2 c water (cold)
- 1/2 c radishes
- 1/4 c green onion
- 1 tb granulated gelatin
- 1 ts sugar
- 2 tb parsley (fresh)
- 1/2 ts salt
- 1/2 ts dill weed (dried)
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.
