Perfect Salad
Yield
4 servingsPrep
15 minCook
0 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | package |
gelatin, unflavored
|
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
sugar substitute
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
water
hot |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | each |
cucumbers
|
|
| ¼ | cup |
carrots
|
|
| ¼ | cup |
onions
|
|
| 3 | ounces |
cream cheese
|
|
| 2 | tablespoons |
mayonnaise
low-calorie |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | package |
gelatin, unflavored
|
|
| 59 | ml |
water
|
|
| 15 | ml |
sugar substitute
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
water
hot |
|
| 15 | ml |
lemon juice
|
|
| 2 | each |
cucumbers
|
|
| 59 | ml |
carrots
|
|
| 59 | ml |
onions
|
|
| 86.7 | ml/g |
cream cheese
|
|
| 3E+1 | ml |
mayonnaise
low-calorie |
|
Directions
Dissolve gelatin in cold water.
Add gelatin mixture, sugar replacement, and salt to hot water; stir until dissolved.
Add lemon juice, cucumber, carrots, and onion.
Beat cream cheese with mayonnaise until smooth.
Blend into vegetable mixture. Pour into mold and chill.
