1/2 cup fresh or frozen cranberries, about 2 ounces
1 small package diet cranberry jello *
Wash the berries, then put them in a small pot; cover with water. Bring to a boil, then simmer until most of the liquid has cooked down and they look syrupy. Stir and mash them to a pulp. Add the jello powder and stir until dissolved. Stir in 1 1/4 cups cold water. Pour into a serving bowl; chill until set. Before serving, stir to loosen it up.
Makes 6-8 servings
Can be frozen
* I couldn't find cranberry jello, so I used raspberry.
Per 1/6 Recipe: 10 Calories; trace Fat; 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/8 Recipe: 8 Calories; trace Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
This tastes pretty good, but I think it could use more cranberries. I also had to use raspberry jello because the store didn't have cranberry flavor.
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