Apricot Salad

Course : Diabetic
Serves: 10
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16 Ounces apricots, packed in juice or water
1 package sugar free lemon gelatin
3/4 cup boiling water
1 cup low-fat whipped topping
2 cups low fat cottage cheese

Preparation / Directions:

Drain and save the juice from the apricots. Combine gelatin, water and 3/4 cup of liquid drained from apricots (add water to apricot juice if there is not 3/4 cup), stir till all the gelatin is dissolved. Chill until mixture is beginning to set. Blend in whipped topping, apricots, and cottage cheese. Place in a bowl or ring mold. Chill till firm.


Nutritional Information:

Calories: 62 Carbohydrates: 8 grams Protein: 7 grams Fat: 1 gram Saturated fat: 1 gram Cholesterol: 2 mg Fiber: 1 gram Sodium: 270 mg Potassium: 216 mg Calcium: 33 mg

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  (5 3/4 Stars!)
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