DIABETIC RECIPE - 675
DIET
7
UP
SALAD
1 (4 serving) pkg. sugar free lemon gelatin
1 c. boiling water
6 oz. cold diet 7Up
1 (8 oz.) (or 1/2 of 20 oz.) can drained crushed pineapple canned in its own juice (unsweetened)
1 banana, split and sliced
Dissolve gelatin in hot water.
Set aside to cool slightly, then slowly add
the chilled pop, pineapple, and banana pieces.
Pour into an 8 inch square pan
and chill until set.
Add topping.TOPPING:
Cook over double boiler until thickened: 1 tbsp. flour Artificial Sweetener =
1/4 c. sugar 1/2 c. reserved juice 1 tbsp. lowfat margarine
Let cool, then fold in 1 envelope of prepared DZerta whipped topping. Spread on top of the
above "set" salad.
1 serving = 2 1/2 inch square; 1 fruit and 1 fat exchanges.
Note:
If this salad is doubled and a 9 x 13 inch pan is used, do not double the topping mixture.
It is sufficient to cover.
DIABETIC RECIPE - 676
SAUCY
CRANAPPLE
SALAD
1 env. unflavored gelatin
1/4 c. cold water to soften above
1 (4 serving) pkg. sugarfree raspberry gelatin
1 c. boiling water
2 c. (1/2 lb.) frozen cranberries
1 c. juicepack unsweetened crushed pineapple* with juice
1 c. unsweetened applesauce*
5 packets artificial sweetener
Place the clean, still frozen berries in the boiling water.
Return to boiling and allow berries to pop open (8 to 15 minutes).
Do not stir! Soften the unflavored gelatin in the 1/4 cup cold water, then add both gelatins to the hot cranberries; stir until dissolved.
Add the pineapple with juice, the
applesauce, and sweetener.
Do not prepare this in a gelatin mold!
Stir.
Pour
into a 10 cup mold and chill until set.
1 serving = 1 fruit exchange
(approximately 60 calories).
*Tip:
Prechill unopened cans or jars of fruit in refrigerator. Desserts and salads will be thoroughly cooled and will set much
more quickly.
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