Tangy Tomato Aspic
(low fat, low calorie recipe)

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This gelatin salad is a favorite family comfort food that we make and serve for Thanksgiving Dinner every year. Very easy to make and so good! The original recipe comes from the 1970 Betty Crocker's Cookbook. Our family has slightly changed the original recipe.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic  Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

Check out Linda's Salads and Salad Dressing.

Don't forget to check out my Thanksgiving Turkey Dinner Menu which includes Tangy Tomato Aspic.

Tangy Tomato Aspic

1 1/4 cups boiling water
1 (3-ounce) package regular lemon-flavored gelatin*
1 (8-ounce) can tomato sauce
1 1/2 tablespoons wine vinegar
1/2 teaspoon salt
1 teaspoon finely minced onion
1/8 teaspoon hot pepper sauce
Ground cloves to taste
2 cups diced celery
Lettuce

* If you are cutting calories, use sugar-free lemon-flavored gelatin

In a small bowl, pour boiling water over gelatin, stirring until dissolved. Stir in tomato sauce, wine vinegar, salt, onion, hot pepper sauce, and cloves; refrigerate until slightly thickened but not set.

Stir in celery. Pour into a 4-cup mold. Refrigerate until firm.

To serve, unmold onto a bed of lettuce.

Makes 4 to 6 servings.
 

Tangy Tomato Aspic - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Item	Amount	Fat Grams	Calories	WW Points
egg whites	6	0	102	4
sugar	1 cup	0	720	16
lemon gelatin, sugar-free	1 (3-ounce) package	0	80	2
Recipe Totals		0	902	22
Recipe yields 50 cookies Each Cookie Totals - 0 Fat Grams, 18 calories, .4 WW Points