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Doneen Hollingsworth, Secretary of Health

Apricot Saladapricots

(SD Diabetes Control Program cookbook, Healthy Diabetes Recipes and More . . .)

 


1 16-ounce can apricots, packed in juice or water
1 small package sugar free lemon gelatin
3/4 cup boiling water
1 cup low-fat whipped topping
2 cups low fat cottage cheese

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. Makes 10 servings.

Nutritional Information (1 serving):
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
Exchanges: 1 vegetable, 1/2 fat, 4 very-lean meat

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