Directions:
- Pour tomatoes into a 2-quart pan and break up any large pieces with a spoon.
- Sprinkle gelatin over tomatoes and let stand until softened, about 5 minutes.
- Stir in sugar, lemon juice, and hot pepper seasoning; place over low heat and cook, stirring, until gelatin is dissolved.
- Drain liquid from olives into a measuring cup and add water, if needed, to make 2/3 cup liquid; slice olives and stir into gelatin mixture with olive liquid, onions, and celery.
- Turn into a 6-8-cup mold.
- Refrigerate until firm, about 5 hours.
- Just before serving, unmold onto a serving plate and garnish with greens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 13.81 Kcal (58 kJ) | ||
| Calories from fat | 4.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.53g | 1% | |
|---|---|---|---|
| Sodium | 81.41mg | 3% | |
| Potassium | 60.38mg | 1% | |
| Total Carbs | 2.24g | 1% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 0.28g | 1% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 39.5 Kcal (165 kJ) | ||
| Calories from fat | 13.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 1% | |
|---|---|---|---|
| Sodium | 232.89mg | 3% | |
| Potassium | 172.72mg | 1% | |
| Total Carbs | 6.4g | 1% | |
| Sugars | 4.36g | 6% | |
| Dietary Fiber | 1.36g | 2% | |
| Protein | 0.8g | 1% | |
| Vitamin C | 12mg | 7% | |
| Iron | 0.3mg | 1% | |
| Calcium | 31.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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