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The Recipe Instructions |
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Ingredients
1 can blueberries packed in water without, (15 oz)
1 package regular or sugar-free lemon gelatin, (3 oz)
1 cup boiling hot water
1 cup nonfat ricotta cheese
1/4 cup chopped walnuts
Directions
Drain blueberries. Save juice; add enough cold water to make 3/4 cup.
Dissolve gelatin in the 1 cup of hot water, add blueberry juice.
Refrigerate until partially set.
Mix the blueberries and one half of the gelatin mixture and pour into a
salad mold. Refrigerate.
Whip remaining gelatin until fluffy, add cheese, and beat until smooth.
Stir in nuts. Spread whipped gelatin mix over blueberry layer. Chill
until firm.
This recipe yields 8 servings. Serving size: 1/2 cup.
Exchanges Per Serving (Based on Sugar-Free Gelatin): 1 Lean Meat, 1/2
Fruit.
Nutrition Facts: Calories 66; Calories from Fat 27%; Total Fat 2g;
Saturated Fat trace Cholesterol 0mg; Sodium 10mg; Carbohydrate 7g;
Dietary Fiber 2g; Protein 5g.
Comments: This is lovely served on tender lettuce leaves and decorated
with a wreath of fresh fruit such as melon balls. Suitable for a light
lunch, an elegant buffet, or a spectacular dessert (minus the lettuce).
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-26-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2001"
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Per Serving (excluding unknown items): 46 Calories; 2g Fat (41.0% calories
from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 5mg
Cholesterol; 60mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Fat; 0 Other Carbohydrates.
NOTES : Recipe from "The Healthy HomeStyle Cookbook" by Ruth W. McGary, (©
American Diabetes Association, 1996)
Nutr. Assoc. : 0 0 0 0 0
Contributor: Ruth W. McGary
Preparation Time: 0:00
Servings: 8
Diet Blueberry Salad Mold Recipe brought to you by Diet Recipes To-Go
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