DIABETIC RECIPE - 771
CRANBERRY
GELATIN
4 c. fresh cranberries
1/4 c. cold water
20 packs Sweet'N Low
1 tsp. vanilla extract
1 1/2 c. water
1 envelope unflavored gelatin
Combine berries, 1 1/2 cups water, vanilla, and sweetener.
Combine in large saucepan.
Bring to a boil.
Simmer 10 minutes or until all berries pop.
Sprinkle gelatin on 1/4 cup water to soften.
Dissolve in hot cranberry mixture. Pour into mold and chill until set.
Excellent with meats.
DIABETIC RECIPE - 772
CREAMED
SAUCE
1 box frozen cauliflower or fresh
1 (4 oz.) can stem and pieces of mushrooms
1/2 tsp. onion flakes
1/2 tsp. garlic powder
Salt & pepper to taste
Cook cauliflower in water as directed.
Put in blender, using water it's cooked in.
Add mushrooms using water they are packed in.
Add onion flakes, garlic powder, salt and pepper.
Blend until smooth.
DIABETIC RECIPE - 773
CREAMY
CHOCOLATE
FUDGE
4 tbsp. diet butter
1/4 c. brown sugar replacement
1/4 tsp. instant coffee
1 envelope and 1/2 tsp. unflavored gelatin
1/4 c. cream flavored diet soda
2/3 c. nonfat dry milk
1 1/3 c. Ricotta cheese
1 tbsp. chocolate extract
1/2 tsp. vanilla
2 tsp. artificial sweetener (liquid)
1/2 tsp. brown food coloring
2 pkg. W.W. dried apples
Place margarine in a small pan over hot water to melt.
Sift brown sugar and coffee very slowly into margarine.
Stir constantly.
Soften gelatin in soda.
Add nonfat dry milk.
Add a few drops more of soda if needed.
The mixture needs to be paste like.
Combine gelatin mixture with margarine mixture.
Stir
constantly over hot water until thoroughly blended.
Combine cheese, extracts, sweetener, and food coloring.
Mix well.
Fold gelatinmargarine mixture into Ricotta mixture.
Pour into 8 x 8 x 2 inch pan.
Refrigerate 2 hours.
Freeze
for firmer fudge.
20 squares.
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