2 cups fresh or frozen cranberries, 8 ounces
1 cup water
3/4 cup granular Splenda or equivalent liquid Splenda *
1 small package diet orange or raspberry gelatin *
1 cup heavy cream, whipped

Put the cranberries, water and Splenda in a medium pot. Bring to a boil; simmer until the skins pop. Drain; saving the liquid. Add hot water to the reserved liquid to make 2 cups. Bring to a boil; add the gelatin and stir until completely dissolved. Add the berries and chill until partially set. If your gelatin hasn't started to set up after an hour or two, see my comments below for a remedy. Fold in the whipped cream and chill until set.

Makes about 6 servings
Do not freeze

* You can also replace up to 3/4 cup of the water with a complimentary flavor of Da Vinci syrup if you don't have liquid Splenda and want to save on carbs. If you use syrup, omit the Splenda. I used cranberry flavored gelatin in mine.

With granular Splenda:
Per Serving: 174 Calories; 15g Fat; 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 162 Calories; 15g Fat; 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

I had trouble getting my gelatin to set up for some reason. After a couple hours it wasn't getting any thicker. I don't know if it was caused by the cranberries or the cheap brand of gelatin that I used. To fix the problem, I sprinkled 1 packet of unflavored gelatin over 1/4 cup cold water and let that stand for 5 minutes. I then heated the gelatin in the microwave about 30 seconds to melt it. I stirred the gelatin until completely dissolved and added it to the cranberry mixture. I think it took about 15-20 minutes to finally set up, but check it earlier than that or it might get too thick to fold in the whipped cream. I think I would have preferred orange or raspberry gelatin in this, but the cranberry is nice too.

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