Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup cold vegetable juice

  3. 2 tablespoons unflavored gelatin

  4. 1 cup boiling vegetable juice

  5. 2 cups fat free sour cream

  6. 1 tablespoon dill weed

  7. 1/8 teaspoon Worcestershire sauce

  8. 7 ounces canned solid white tuna in water, drained

Instructions Jump to Ingredients ↑

  1. Place cold vegetable juice cocktail and gelatin in container of blender; cover and run at low speed until gelatin is soft.

  2. Add boiling vegetable juice cocktail, and blend at high speed until gelatin dissolves.

  3. Add mock sour cream, dill weed and Worcestershire sauce. Blend until smooth.

  4. By turning blender on and off quickly, chop drained tuna into mixture. Do not over blend.

  5. Pour into a 5 cup mold and chill until set. Unmold. Garnish with fresh dill weed and lemon wedges. Serve with tiny bread rounds, toasted.


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