Title: Cranberry Orange Salad
Categories: Diabetic Lowfat Salad Lowcal
Yield: 6 Servings
| || ||Sugar substitute equal to 1|
| || ||Tablespoon sugar|
|1||pk||Sugar free gelatin, red|
| || ||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.