Title: Fourth of July Fruitcake
Categories: Holiday Cake Diet Diabetic Fruit
Yield: 8 Servings
| 2 | pk | Unflavored gelatin |
| 2 1/2 | c | White grape juice |
| 2 | | Cinnamon sticks, each 1 - 2 inches long |
| 1 | c | Nonfat sour cream alternative, or plain nonfat yogurt |
| 1 | | To 3 tbs. all-fruit sweetener, depending on sweetness of fru |
| 1 | c | Fresh or frozen blueberries |
| 1 | c | Fresh or frozen raspberries or strawberries |
SOURCE: No Salt, No Sugar, No Fat Cookbook Revised Edition by Jacqueline
Williams and Goldie Silverman.copyright 1993, 1981, ISBN #1-55867-085-8.
Formatted into MM by Ursula R. Taylor.
Soften gelatin in 1/2 cup juice. Set aside. In a small saucepan,
combine remaining juice, cinnamon sticks and sweetener. Bring to boil and
simmer 5 minutes. Remove cinnamon sticks. Blend in softened gelatin and
sour cream alternative. Chill until mixture begins to thicken. Fold in
fruits and pour into deep glass bowl or into a 4 cup mold. Chill until
firm.
NUTRITIONAL INFO per serving: 91 calories, 3.9 g protein, 19.1 g carbo.,
0.3 g fat, 1 mg chol., 27 mg sodium.