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Ingredientes
- 1 1/2 Tbsp. granulated gelatin
- 1/2 c. cool water
- 2 c. tomato juice
- 3/4 c. beef broth
- 1 tsp Worcestershire sauce
- 2 Tbsp. fresh lemon juice
- 6 tsp low-fat yogurt plain
- 3 x paper-thin lemon slices halved
- 1 Tbsp. finely-chopped fresh parsley
Direcciones
- Soak gelatin in cool water.
- Combine tomato juice in a heavy saucepan. Heat till very warm; stir in gelatin till completely dissolved. Pour into a 9-inch square pan rinsed in cool water. Cold, cover pan, and refrigeratein the refrigerator for several hrs. Cut into 1/2-inch cubes.
- To serve, pile cubes carefully into wine or possibly parfait glasses. Top each with 1 level tsp. yogurt, garnish with 1/2 slice lemon, and sprinkle with chopped parsley.
- This recipe yields 6 servings.
- Serving size: 1/2 c. (1/6 recipe).
- Note: Low-sodium diets: Substitute unsalted tomato juice and unsalted beef broth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 6 servings | |
| Calories 26 | |
| Calories from Fat 2 | 8% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 334mg | 14% |
| Potassium 181mg | 5% |
| Total Carbs 4.69g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.24g | 2% |
| Protein 1.25g | 2% |
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