| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(4-serving size) JELLO-O brand sugar-free Gelatin, any desired flavor |
| 3/4 |
c |
Boiling water |
| 1/2 |
c |
Cold water |
|
|
Ice cubes |
| 1 |
md |
Orange; peeled & cut into bite-size pieces |
| 1/4 |
c |
Shredded carrot |
INSTRUCTIONS
Here are some of my favorites from the Sugar-free Jello Cookbook.
Keep a tray of these in your refrigerator to have on hand for quick snacks.
In place of orange and carrot, try any of the variations below. (The
nutrition info. applies to the ingredients listed in the recipe)
Completely dissolve jello in boiling water. combine cold water and enough
ice cubes to measure 1 cup. Add to jello; stir till slightly thickened.
Remove any unmelted ice. Add orange and carrot. Chill until thickened,
about 10 mins.
Place foil baking cups in muffin pans, or use small individual molds which
have been lightly sprayed with Vegetable non-stick coating spray. Spoon
jello mixture into cups, filling each cup about 2/3rds full. Chill until
firm, about 2 hours. Peel away foil cups carefully (or dip molds in warm
water 2-5 seconds to unmold). Makes 2 3/4 cups or 6 servings.
VARIATIONS: Sub. 1 can (16 oz.) drained fruit cocktail OR 1 can (17 oz.)
drained and finely chopped peaches OR 1 1/2 cups finely chopped fresh fruit
or veggies for the orange and carrot. For the canned fruits, use those
packed in water or unsweetened fruit juice.
Calories:18 Fat: 0 g Cholestorol 0 mg. Carbohydrate 3 g Sodium 45 mg
Protein 1 g Diabetic exchange per serving: Free, limited. Posted to Digest
eat-lf.v097.n181 by "William & Evelyn Hall" <wchall@nevia.net> on Jul 18,
1997
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