Taco Salad

04.09.2008 | Author: Cook | Posted in Diabetic
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Taco Salad


Servings: 4
Ingredients: 

  • 2 pk (4-serving size each) or 1          1 c  Drained canned kidney beans
    • 

  • -package (8-serving size)         1/2 c  Medium salsa
    • 

  • -JELL-O Brand Lemon Flavor        1/4 c  (1 oz.) shredded cheddar
    • 

  • -Sugar-Free Gelatin                      -cheese
    • 

  • 2 c  Boiling water                       2 tb Vinegar
    • 

  • 1 c  Frozen corn                       1/2 ts Chili powder
    •

Completely dissolve gelatin in boiling water. Chill until slightly
thickened. Stir in remaining ingredients. Spoon gelatin mixture into 4
individual plastic containers (for brown bagging) or serving dishes. Chill
until firm, about 2 hours. Makes 5 cups or 4 entree servings.

Nutritional information per serving: calories - 140, protein - 10 gm.,
fat - 4 gm., carbohydrates - 19 gm., cholesterol - 10 mg., sodium - 560 mg.
Diabetic Exchanges: Medium Fat Meat - 1/2, Starch/Bread - 1 1/2.

FROM: There’s Always Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

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