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Tomato Aspic Salad

Contributed by: Chris WebAdmin. of

From The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton.


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  • 1/2 cup cold water
  • 1 tablespoon granulated gelatin
  • 1 1/2 cup tomato juice; or
  • 1 1/2 cup v-8 juice
  • 1 1/2 teaspoon lemon juice; fresh or
  • 1 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon onion; minced
  • 1 crisp lettuce
  • 1 green pepper strips


Measure cold water into a small saucepan; sprinkle gelatin on top. Stir over low heat 3-4 minutes, or until gelatin is completely, dissolved except lettuce abd green pepper.

Mix well. Chill until firm. Unmold on crisp lettuce and garnish with green peppers.

For Low-sodium diets:

Substitue tomato juice

Nutritional Information: Food Exchange per serving: 1 vegetable exchange; CAL: 25; CHO: 4g; PRO: 2g; FAT: 0g; SOD: 332mg; CHO: 0mg

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