| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Diabetic, Salads, Poultry, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | cn | Low-sodium chicken broth; |
| (13 3/4 oz) | ||
| 2 | Pkg Jell-O Lemon gelatin; | |
| (sugar free, 4 serving size) | ||
| 1 | c | Cold water; |
| 1 | cn | Crushed pineapple;,undrained |
| (in unsweetened juice) | ||
| 2 | tb | Lemon juice; |
| 1/2 | ts | Dried tarragon leaves; |
| (crushed); | ||
| Dash of white pepper; | ||
| 1 1/2 | c | Cubed cooked chicken breast; |
| 1/2 | c | Chopped parsley; |
| 1/4 | c | Chopped red pepper; |
INSTRUCTIONS
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. Lifted from the JELL-O Sugar free cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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