Serves: 6
Total Calories: 122
1. In a small saucepan mix gelatin and cold water let stand for 1 minute. Stir over low heat until gelatin is dissolved. Chill until syrupy.
2. In a medium bowl mix avocado, lemon juice, salt, Worcestershire sauce, onion and pepper sauce. Stir in gelatin, mayonnaise and sour cream. Pour into an 8 x 1 1/2 -inch non-stick round cake pan. Place a piece of waxed paper or plastic wrap directly on surface of mixture and chill until firm.
3. Unmold onto a chilled serving plate. Surround with a ring of well-drained cucumber, then a ring of well-drained olives. Place a ring of shrimp around outer edge. Arrange sprigs of parsley around base of mold.
This Mission Bay Appetizer recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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