Vegetable Cottage Cheese Salad
Vegetable Cottage Cheese Salad
Yield: 3 servings
1 pk (4-serving size) JELL-O -Brand Lemon Flavor Sugar- -Free Gelatin
1/4 c Chopped celery
1 c Boiling water
1/4 c Chopped green pepper
3/4 c Cold water
1/4 c Chopped red pepper
1 TB Vinegar
1/4 c Chopped carrot
1 c (8 oz.) 2% lowfat cottage -cheese
1/4 Ts Onion powder
1/8 ts Black pepper
Completely dissolve gelatin in boiling water. Add cold water and
vinegar. Measure 1 cup gelatin mixture; divide evenly among 3 individual
plastic containers (for brown bagging) or serving dishes. Chill until set
but not firm. Add remaining ingredients to remaining gelatin. Chill until
slightly thickened. Spoon over clear gelatin. Chill until firm, about 2
hours. Makes 3 3/4 cups or 3 entree servings.
Nutritional information per serving: calories - 90, protein - 13 gm.,
fat - 2 gm., carbohydrates - 6 gm., cholesterol - 5 mg., sodium - 410 mg.
Diabetic Exchanges: Lean Meat - 1 1/2, Vegetable - 1.
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