Strawberry Creams

INGREDIENTS

INSTRUCTIONS

In food processor or blender, puree strawberries with 1/2 cup water. To
strain out seeds, press through fine sieve into large measuring cup. Add
water if necessary to make 2 cups.
In small saucepan, sprinkle gelatin over 1 cup of strained strawberry
juice, let stand 5 minutes to soften. Heat over low heat, stirring until
gelatin dissolves.
Pour remaining strawberry juice into bowl, stir in gelatin mixture. Stir in
sweetener and yogurt until well mixed.
Pour into 8 inch square baking dish.  Let stand 4 hours at room temperature
or until firm.  To remove from pan, cut around edges with sharp knife.
Place dish in shallow pan of hot water for about 30 seconds just to
slightly soften bottom.  Loosen one corner, then quickly flip gel out onto
clean cutting surface.
With sharp knife, cut evenly in 10 one way and 10 the other way. Place in
container, cover and refrigerate. Strawberry Creams stay firm at room
temperature but melt in hot sunlight. Always refrigerate any leftovers.
Will keep for up to 1 week in refrigerator. Makes 100 squares.
4 squares, 1++ extra, 1 g carbohydrate, 2 g protein, 13 calories
18 squares, 1 milk choice, 6 g carbohydrate, 7 g protein, 1 g fat, 57 cal.
Source:  Choice Desserts by Kay Spicer 1986 published in co-operation with
Canadian Diabetes Association Shared but not tested by Elizabeth Rodier
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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