Directions:
- Place cold V-8 and gelatin in container of blender; cover and run at low speed until gelatin is soft.
- Add boiling V-8 juice and blend at high speed until gelatin dissolves.
- Add sour cream, dill weed and worcestershire sauce.
- Blend until smooth.
- By turning blender on and off quicly, chop drained tuna into mixture.
- Do not overblend.
- Pour into a 5 cup mold and chill until set.
- Unmold and garnish with fresh dill weed and lemon wedges.
- Serve with crackers or bread rounds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.07 Kcal (519 kJ) | ||
| Calories from fat | 68.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.57g | 12% | |
|---|---|---|---|
| Cholesterol | 29.55mg | 10% | |
| Sodium | 141.54mg | 6% | |
| Potassium | 273.2mg | 6% | |
| Total Carbs | 6.32g | 2% | |
| Sugars | 1.37g | 5% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 8.53g | 17% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.3mg | 1% | |
| Calcium | 88.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 94.33 Kcal (395 kJ) | ||
| Calories from fat | 51.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 12% | |
|---|---|---|---|
| Cholesterol | 22.46mg | 10% | |
| Sodium | 107.61mg | 6% | |
| Potassium | 207.71mg | 6% | |
| Total Carbs | 4.8g | 2% | |
| Sugars | 1.04g | 5% | |
| Dietary Fiber | 0.35g | 2% | |
| Protein | 6.49g | 17% | |
| Vitamin C | 10.2mg | 22% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 67.1mg | 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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