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Tuesday, December 6, 2016

Cranberry Orange Salad

 Categories: Diabetic, Low-fat/cal, Salads, Fruits, Vegetarian
      Yield: 6 servings

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

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