Chilled Tomato Madrilene

Recipe Ingredients

1 1/2 tablespoons	22ml	Granulated gelatin
1/2 cup	118ml	Cold water
2 cups	474ml	Tomato juice
3/4 cup	177ml	Beef broth
1 teaspoon	5ml	Worcestershire sauce
2 tablespoons	30ml	Fresh lemon juice
		Toppings
6 teaspoons	30ml	Low-fat yogurt - plain
3		Paper-thin lemon slices - halved
1 tablespoon	15ml	Finely-minced fresh parsley

Recipe Instructions

Soak gelatin in cold water.

Combine tomato juice in a heavy saucepan. Heat until very hot; stir in gelatin until completely dissolved. Pour into a 9-inch square pan rinsed in cold water. Cool, cover pan, and chill in the refrigerator for several hours. Cut into 1/2-inch cubes.

To serve, pile cubes carefully into wine or parfait glasses. Top each with 1 level teaspoon yogurt, garnish with 1/2 slice lemon, and sprinkle with minced parsley.

This recipe yields 6 servings. Serving size: 1/2 cup (1/6 recipe).

Exchanges Per Serving: 1 Vegetable.

Nutrition Facts: Carbohydrates 5g; Protein 3g; Fat 0g; Calories 28; Fiber 1.0g; Sodium 404mg; Cholesterol 0mg.

Note: Low-sodium diets: Substitute unsalted tomato juice and unsalted beef broth.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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