Recipe - Lemony Chicken Salad

1 cn Lowsodium chicken broth;
(13 Three fourths oz)
2 Pkg JellO Lemon gelatin;
(sugar free, 4 serving size)
1 cup Cold water;
1 cn Crushed pineapple;,undrained
(in unsweetened juice)
2 tablespoon Lemon juice;
One half teaspoon Dried tarragon leaves;
(crushed);
Dash of white pepper;
1 One half cup Cubed cooked chicken breast;
One half cup Chopped parsley;
One fourth cup Chopped red pepper;

Bring chicken broth to a boil in small saucepan. Completely dissolve
gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon
and white pepper. Refrigerate until slightly thickened.

Stir in chicken, celery and red pepper. Spoon into 4 individual
plastic containers or serving dishes. Refrigerate until firm, about 2
hours.

DIABETIC EXCHANGE(per serving): 2 lean meat, 1 vegetable; also 160
calories, 45mg cholesterol, 450mg sodium, 3gm fat, 11g carbohydrate,
22 g protein.

Lifted from the JELLO Sugar free cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip