Ingredients

1 1/2 c cubed cooked chicken breast;
1 can (13 3/4 oz) low-sodium chicken broth
2 pkg Jell-O Lemon gelatin (sugar free, 4 serving size)
1 cn crushed pineapple; undrained (in unsweetened juice)
2 tb lemon juice
1 c cold water
1/2 c chopped parsley
1/4 c chopped red pepper
1/2 ts dried tarragon leaves (crushed)
Dash of white pepper

Directions

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. Makes 4 servings.

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

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