Source:

Classifications: Salads

Qty Measure Ingredient

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1 cup low-sodium chicken broth

1 package (4-serving size) lemon sugar

3/4 cup cold water

1 tablespoon vinegar

1/4 teaspoon black pepper

1/4 cup plain lowfat yogurt

2 tablespoons reduced-calorie sour cream

1 tablespoon Dijon mustard

1 cup cooked chicken breast, finely chopped

1 cup celery, finely chopped

1/2 cup green or red pepper, chopped

Instructions: Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, vinegar and black pepper. Chill until slightly thickened. Stir in yogurt, reduced-calorie sour cream and mustard. Chill until slightly thickened. Stir in remaining ingredients. Spoon into 3 individual plastic containers or serving dishes. Chill until firm, about 2 hours. Makes 3 1/4 cups or 3 entree servings.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving equals 2 lean meat, 1 vegetable; also, 160 calories, 460 mg sodium, 50 mg cholesterol, 6 gm carbohydrate, 19 gm protein, 6 gm fat.

Serves: 3

Food Exchanges: