1/2 c Cold water;
1 tb Granulated gelatin;
1 1/2 c Tomato juice;
->OR<- 1 1/2 c V-8 juice;
1 1/2 ts Lemon juice; fresh
->OR<- 1 1/2 ts Hot pepper sauce;
1/2 ts Onion; minced
Crisp lettuce Green pepper strips (red, yellow comb w green) 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