Generated by FOOD-Search (

FOOD-Search Directory | Previous file | Next file

    * Exported from MasterCook *
Recipe By :  
Serving Size : 6 Preparation Time :0:00
Categories : Low-Cal Low-Fat
  Amount Measure Ingredient -- Preparation Method

  1 md Orange
  1/2 c Raw Cranberries
Sugar substitute equal to 1
Tablespoon sugar
  1 pk Sugar free gelatin, red
  3/4 c Boiling water
  1/2 c Cold water
Ice cubes

Quarter the oragne and remove seeds, Combine orange and cranberries in food processor and chop finely. Add sugar substitute and set aside. dissolve gelatin in boiling water. Combine cold water and enough ice cupes to make 1 cup ice water. Add water to gelatin and stir. Set aside until ice cubes melt. Add fruit mixture. Pour into a 2 cup mold or an 8 inch square pan which has been sprayed with Pam. Chill until firm.

NUTRIENT ANALYSIS: 35 Calories per serving Recipe provided by EVMS (Eastern
Virginia Medical School), Norfolk, VA. Submitted by Dick Miale and sampled at Diabetes Holiday Food Fest, Chesapeake General Hospital, Chesapeake, VA.

Hosted by (