1/2 c  Cold water;

      1 tb Granulated gelatin;

  1 1/2 c  Tomato juice;

           ->OR<-
  1 1/2 c  V-8 juice;

  1 1/2 ts Lemon juice; fresh

           ->OR<-
  1 1/2 ts Hot pepper sauce;

    1/2 ts Onion; minced

           Crisp lettuce
           Green pepper strips
           (red, yellow comb w green)
  Measure cold water into a small saucepan; sprinkle gelatin on top.
  Stir over low heat 3-4 minutes, or until gelatin is completely,
  dissolved except lettuce abd green pepper.  Mix well.  Chill until
  firm.  Unmold on crisp lettuce and garnish with green peppers. (I
  used red and yellow also for this mold and will be nice for summer
  time.) Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 25; CHO:
  4g; PRO: 2g; FAT: 0g; SOD: 332mg; CHO: 0mg; Low-sodium diets:

  Substitue tomato juice
  Source: The Art of Cooking for the Diabetic by Mary Abbott
  Hess,R.D.,M.S. and Katharine Middleton
  Brought to you and yours via Nancy O'brion and her Meal Master