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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 14 |
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Directions: Completely dissolve gelatin in boiling water. Stir in yogurt, sour
cream, cocktail sauce and lemon juice until well blended. Chill until
thickened, 20 to 25 minutes.
Stir in imitation crabmeat, celery, onion and dill weed until well
blended. Pour into 5-cup mold which has been lightly sprayed with
non-stick cooking spray. Chill until set, about 3 hours. Unmold. Serve with
vegetable sticks or lowfat crackers. Makes 4 2/3 cups or 14 servings.
Nutritional information per serving: calories - 70, protein - 4 gm.,
fat - 2 gm., carbohydrates - 6 gm., cholesterol - 10 mg., sodium - 280 mg.
Diabetic Exchanges: Whole Milk - 1/2.
FROM: There's Always Room for Sugar Free JELL-O copyright 1992
JELL-O is a registered trademark of Kraft General Foods, Inc.
NOTE: You could further lower the fat count by using the nonfat
versions of the sour cream and yogurt called for in recipe. (Trish)
| Ingredients:
1 Package(s) (4-serving size) JELL-O 1/2 c Cocktail sauce Brand Lemon Flavor Sugar- 2 tb Lemon juice Free Gelatin
3/4 Cup(s) Boiling water 1 c Chopped celery
1 Carton(s) (8 oz.) plain lowfat yogurt 1/4 c Finely chopped onion
1 Carton(s) (8 oz.) reduced-calorie sour 1 1/2 ts Dill weed cream |
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