Serves: 8
Total Calories: 138
1. Soften gelatin in cold water pour into boiling water and stir until dissolved. Add splenda and 1 tablespoon of lemon juice. Chill until slightly thickened. Mash avocado (if fresh) add remaining 2 tablespoons lemon juice, sour cream, mayonnaise, salt, pepper and cayenne. Mix thoroughly with slightly thickened gelatin. Pour into a 1 1/2 or 2-quart mold. Chill until set.
* Frozen avocado dip may be used if you can't find ripe, fresh avocados. Add a drop or two of green food coloring to avocado mix if desired.
Tomato Aspic:
*Soften gelatin in cold water dissolve in boiling water. Add splenda, soup, lemon juice and salt. Cool to room temperature. Pour over firm avocado aspic. Chill for 4 hours or until set. Unmold on salad greens.
This Red And Green Aspic Mold recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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