2 tablespoons lemon juice
1 non-caloric sweetening tablet or equivalent[9]
½ cup canned unsweetened pineapple, diced
1¼ cups cooked, diced chicken
Sprinkle gelatine on ½ cup cold chicken stock to soften. Heat the remaining chicken stock with salt until boiling. Remove from heat. Stir in softened gelatine until thoroughly dissolved. Add lemon juice and non-caloric sweetener. Chill to unbeaten egg white consistency. Fold in pineapple and chicken. Turn into a small loaf pan or one large mold (4 cup). Chill until firm.
VARIATION:
Use canned chicken broth or consommé instead of chicken bouillon cubes and water.
1 Serving Equals ½ Vegetable Choice
