Directions:
- Combine gelatin and cold water in a heavy saucepan.
- Slowly heat over low heat, stirring constantly until gelatin is clear and liquid.
- Add chicken broth, salt, dill weed, and sugar; mix well.
- Add slowly to yogurt; mix well.
- Chill until it is of the consistency of unbeaten egg whites.
- Fold in remaining ingredients except lettuce; mix carefully.
- Turn into one 3-cup mold or six 1/2-cup molds.
- Cover lightly with clear plastic wrap.
- Chill until set.
- Unmold on crisp lettuce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 43.06 Kcal (180 kJ) | ||
| Calories from fat | 7.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 1% | |
|---|---|---|---|
| Cholesterol | 2.45mg | 1% | |
| Sodium | 279.54mg | 12% | |
| Potassium | 186.04mg | 4% | |
| Total Carbs | 4.49g | 1% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 4.47g | 9% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 0.2mg | 1% | |
| Calcium | 88.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 33.31 Kcal (139 kJ) | ||
| Calories from fat | 5.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 1% | |
|---|---|---|---|
| Cholesterol | 1.9mg | 1% | |
| Sodium | 216.23mg | 12% | |
| Potassium | 143.91mg | 4% | |
| Total Carbs | 3.47g | 1% | |
| Sugars | 2.99g | 15% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 3.46g | 9% | |
| Vitamin C | 12.9mg | 28% | |
| Iron | 0.1mg | 1% | |
| Calcium | 68.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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