Ingredients
- 240 ml low fat yogurt
- 240 ml chicken broth
- 140 gr green pepper
- 120 ml water (cold)
- 60 gr radishes
- 30 gr green onion
- 18 gr granulated gelatin
- 4 gr sugar
- 3 gr parsley (fresh)
- 1 gr salt
- 1 gr 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 0.5-cup molds. Cover lightly with clear plastic wrap. Chill until set unmold on crisp lettuce. Food Exchanges per serving: half SKIM MILK EXCHANGE; CAL: 44; CHO: 6g; PRO: 4g; FAT: 0g; SOD: 246; Omit salt. Substitute low-sodium chicken broth.
