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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Bring chicken broth to a boil in small saucepan. Completely dissolve
gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and
white pepper. Chill until slightly thickened.
Stir in chicken, celery and red pepper. Spoon into 4 individual plastic
containers (for brown bagging) or serving dishes. Chill until firm, about 2
hours. Makes 5 cups or 4 entree servings.
Nutritional information per serving: calories - 160, protein - 22 gm.,
fat - 3 gm., carbohydrates - 11 gm., cholesterol - 45 mg., sodium - 450 mg.
Diabetic Exchanges: Lean Meat - 2, Vegetable - 1.
FROM: There's Always Room for Sugar Free JELL-O copyright 1992
JELL-O is a registered trademark of Kraft General Foods, Inc.
| Ingredients:
1 Can(s) (13 3/4 oz.) low-sodium -undrained chicken broth 2 tb Lemon juice
2 Package(s) (4-serving size each) JELL-O 1/2 ts Dried tarragon leaves, Brand Lemon Flavor Sugar- -crushed Free Ge
1 Cup(s) Cold water 1 1/2 c Cubed cooked chicken breast
1 Can(s) (8 oz.) Crushed pineapple 1/2 c Chopped celery in unsweetened juice, 1/4 c Chopped red pepper |
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