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Asian Veggie Gelatin
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1 package (.3 ounce) sugar-free orange gelatin
3/4 cup boiling water
1 cup cold water
4-1/2 teaspoons reduced-sodium soy sauce
1 tablespoon lemon juice
1/2 cup canned bean sprouts
1/2 cup sliced celery
1/2 cup shredded carrots
1/4 cup sliced water chestnuts, halved
1 tablespoon chopped green onion
In a large bowl, dissolve gelatin in boiling water. Stir in the cold water, soy
sauce and lemon juice. Add the bean sprouts, celery, carrots, water chestnuts and
onion; mix well. Spoon into four 6-oz. bowls coated with cooking spray.
Refrigerate for 1 hour or until set. Invert onto salad plates.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |