13 3/4 oz Can low-sodium chicken broth
2 Pkg sugar-free lemon gelatin
- (4 serving size)
1 ds White pepper
1 c Water; cold
1 cn Crushed pineapple;
- undrained, unsweetened
2 tb Lemon juice
1/2 ts Dried tarragon leaves
- crushed
1 1/2 c Chicken breast; cooked, cubed
1/2 c Parsley; chopped
1/4 c Red pepper; chopped
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.
Exchanges: 2 Lean meat, 1 Vegetable
Per serving: 160 cal, 45 mg cholesterol, 450 mg sodium, 3 g fat,
11 g carbs, 22 g protein
