Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Gelatin | 1 envelope (7g) | 23 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tbsp Granulated gelatin
- 1/2 cup Cold water
- 1 cup Chicken broth
- 1/2 tsp Salt
- 1/2 tsp Dried dill weed
- 1 tsp Sugar
- 1 cup Low-fat yogurt
- 1 cup Green pepper, finely chopped
- 1/2 cup Radishes, sliced quartered
- 1/4 cup Green onion, chopped finely
- 2 tbsp Fresh parsley, snipped
- Crisp lettuce leaves
- =
Directions
Combine gelatin and cold water in a saucepan.
Slowly heat over kiw heat, stirring constantly until gelatin is clear and liquid.
Add chicken broth, salt, dill weed, and sugar; mix well.
Chill until it is of the consistency of unbeaten egg whites.
Fold in remaining ingredients except lettuce; mix carefully.
Turn into one 3-cup mold or six 1⁄2-cup molds.
Cover lightly with clear plastic wrap.
Chill until set unmold on crisp lettuce.
Food exchanges per serving: 1⁄2 skim milk exchange; cal: 44; cho: 6g; pro: 4g; fat: 0g; sod: 246; omit salt.
Substitute low-sodium chicken broth.