1 c Water
2 c Cranberry juice cocktail
1 c Fresh cranberries, cleaned
2 tb Unflavored gelatin (2 pkg)
1 c Skim evaporated milk *
2 Env. aspartame sweetener
* or add about 1/3 cup skim milk powder to half a cup
of milk, stir and fill the cup up to 1 cup mark.
Combine water, 1 cup of the cranberry juice cocktail,
cranberries and gelatin in a small saucepan. Stir to
mix slightly. Allow to rest for 5 minutes or until
gelatin softens.
Cook and stir over medium heat until cranberries have
completely "popped." Remove from heat. Stir in
remaining cranberry juice cocktail and evaporated
milk. Add sweetener and stir thoroughly.
Pour into metal tray, pan or bowl. Place in freezer
until mixture forms crystals around the edge of the
pan. Beat until creamy. Return to pan and freeze;
stir occasionally. Makes 8 servings.
(Note from ER: Plastic 3/4 cup size yogurt containers
are good for dividing frozen desserts in equal
portions.)
1 serving: 1 fruit exchange, 42 calories
Source: Diabetic High Fiber Cookbook by Mary Jane
Finsand c.1985 Shared but not tested by Elizabeth
Rodier Oct 93
