Recipe - Molded Turkey-Pineapple Salad

1 tablespoon Unflavored gelatin
1 One fourth cup Pineapple juice
Three fourths cup Chicken broth
3 cup Chopped turkey
8 ounce Can crushed pineapple, drain
20 Seedless green grapes, cut
One half cup Finely chopped celery
One fourth cup Chopped sweet red pepper
2 tablespoon Minced green onion

Dissolve the gelatin in One fourth cup of the pineapple juice. Let sit for 5
minutes. Boil the chicken broth and pour it over the gelatin. Stir
to dissolve. Add the remaining cup of pineapple juice and chill until
thickened.

Meanwhile, combine the remaining ingredients in a bowl. Pour the
gelatin mixture over the turkey and pour into a 9 x 5 inch loaf pan.
Refrigerate overnight or at least 4 hours. Cut into squares and
serve on lettuce.

One fourth recipe 286 calories, 4 lean meat, 1 vegetable, 1 One half fruit
exchange 27 grams carbohydrate, 32 grams protein, 6 grams fat, 86 mg
sodium, 594 mg potassium, 80 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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