Ingredients
- 4 size (serving)
- 2 pkg of jell-o lemon gelatin
- 240 ml water (cold)
- 210 gr cubed chicken breast (cooked)
- 34 gr pepper (chopped red)
- 30 ml lemon juice
- 14 gr parsley (chopped)
- 1 gr tarragon leaves (dried)
- 1 package low-sodium chicken broth
- 1 package pineapple (crushed)
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, 22g protein. Lifted from the JELL-O Sugar free cookbook
