Lamb Chops With Lemon-Pepper and Thyme, Wild Rice Salad and Strawberry Cream Cheese Mousse

in Rice

Spice up your next Lamb Chop meal with lemon pepper and thyme for a refreshing taste. Add this delicious Wild Rice Salad and finish your meal with a refreshing Strawberry Cream Cheese Mousse.


1/4 cup minced fresh thyme leaves

1 tbsp lemon-pepper

1 tsp seasoned salt

1 lb lamb chops

2 tbsp olive oil

In a small mixing bowl, combine thyme, lemon-pepper and salt mixing well to make a rub. Brush both sides of chops with oil. Press thyme mixture onto chops. Grill or broil chops about 12 minutes, turning once during cooking.

NOTE: This is also a good rub for pork chops.


2 cups uncooked wild rice

1 bunch green onions, chopped

1 pint basket cherry tomatoes, halved

2 jars (6-oz each) marinated artichoke hearts

1 pkg (12 to 16-oz) frozen peas, thawed

1 small bottle (approx 8 oz) Italian Viniagrette dressing

Cook wild rice according to the package directions, keeping it firm. Chill rice. Combine the onions, tomatoes, artichoke hearts, and peas. Refrigerate for up to 24 hours. Add the dressing an hour or two before serving.


1 pkg (8 oz) low-fat cream cheese, softened

1 tsp vanilla extract

1 pkg (4-serving size) sugar-free strawberry gelatin

1/2 cup boiling water

1/2 cup cold water

2 cups sugar-free frozen whipped topping, thawed

2 cups sliced fresh strawberries OR frozen sliced sugar-free strawberries, thawed

Beat the cream cheese and vanilla in a large mixing bowl using an electric mixer set on low speed. Beat until well blended, set aside. In a small mixing bowl, stir boiling water into gelatin mix. Stir until gelatin is completely dissolved, approximately 2 minutes. Add the cold water and stir until slightly thickened. Gradually add gelatin mixture to the cream cheese mixture, beating well until completely blended. Gently fold in 1 1/2 cups of the whipped topping and the strawberries. Spoon into ten small dessert dishes and refrigerate for at least one hour until firm. Before serving top each with a dollop of the remaining whipped topping.

Per serving of 1/10 of recipe: 70 calories, 9 carbs, 4 g protein

Note: This recipe can be made with regular gelatin and regular frozen whipped topping if you or your family have no diabetics and aren't concerned with calories.


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Linda Carol Wilson has 1 articles online

For more of Linda's recipes and diabetic information go to
She shares her vintage recipe collection on her blog at

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Lamb Chops With Lemon-Pepper and Thyme, Wild Rice Salad and Strawberry Cream Cheese Mousse

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This article was published on 2010/03/31