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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Course: salad / Number of Servings: 4 |
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Directions: Dissolve the gelatin in 1/4 cup of the pineapple juice. Let sit for 5
minutes. Boil the chicken broth and pour it over the gelatin. Stir
to dissolve. Add the remaining cup of pineapple juice and chill until
thickened.
Meanwhile, combine the remaining ingredients in a bowl. Pour the
gelatin mixture over the turkey and pour into a 9 x 5 inch loaf pan.
Refrigerate overnight or at least 4 hours. Cut into squares and
serve on lettuce.
1/4 recipe - 286 calories, 4 lean meat, 1 vegetable, 1 1/2 fruit
exchange 27 grams carbohydrate, 32 grams protein, 6 grams fat, 86 mg
sodium, 594 mg potassium, 80 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Ingredients:
1 Tablespoon(s) unflavored gelatin
1 1/4 Cup(s) pineapple juice
-1
3 Cup(s) chopped turkey
8 Ounce(s) can crushed pineapple, drain
20 seedless green grapes, cut
1/2 Cup(s) finely chopped celery
4 Tablespoon(s) chopped sweet red pepper
2 Tablespoon(s) minced green onion |
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