Vegetable Jello
Yield
6 servingsPrep
10 minCook
10 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
jello
orange or lime |
|
| ¾ | cup |
water
boiling |
|
| ½ | cup |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | cup |
celery
sliced |
|
| ½ | cup |
carrots
shredded |
|
| ½ | cup |
cabbage
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
jello
orange or lime |
|
| 177 | ml |
water
boiling |
|
| 118 | ml |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 15 | ml |
lemon juice
|
|
| 118 | ml |
celery
sliced |
|
| 118 | ml |
carrots
shredded |
|
| 118 | ml |
cabbage
chopped |
|
Directions
Completely dissolve gelatin in boiling water.
Combine cold water and the ice cubes to make 1¼ cups.
Add to gelatin with lemon juice, stirring until slightly thickened.
Remove any unmelted ice. Fold in vegetables.
Spoon into individual dessert cups.
Chill until set - about 30 minutes.
