Recipe - Muffin Pan Snacks

1 pack (4serving size) JELLOO
brand sugarfree Gelatin,
any desired flavor
Three fourths cup Boiling water
One half cup Cold water
Ice cubes
1 md Orange; peeled & cut into
bitesize pieces
One fourth cup Shredded carrot

Here are some of my favorites from the Sugarfree Jello Cookbook.

Keep a tray of these in your refrigerator to have on hand for quick snacks.
In place of orange and carrot, try any of the variations below. (The
nutrition info. applies to the ingredients listed in the recipe)

Completely dissolve jello in boiling water. combine cold water and enough
ice cubes to measure 1 cup. Add to jello; stir till slightly thickened.
Remove any unmelted ice. Add orange and carrot. Chill until thickened,
about 10 mins.

Place foil baking cups in muffin pans, or use small individual molds which
have been lightly sprayed with Vegetable nonstick coating spray. Spoon
jello mixture into cups, filling each cup about 2/3rds full. Chill until
firm, about 2 hours. Peel away foil cups carefully (or dip molds in warm
water 25 seconds to unmold). Makes 2 Three fourths cups or 6 servings.

VARIATIONS: Sub. 1 can (16 oz.) drained fruit cocktail OR 1 can (17 oz.)
drained and finely chopped peaches OR 1 One half cups finely chopped fresh fruit
or veggies for the orange and carrot. For the canned fruits, use those
packed in water or unsweetened fruit juice.

Calories:18 Fat: 0 g Cholestorol 0 mg. Carbohydrate 3 g Sodium 45 mg
Protein 1 g Diabetic exchange per serving: Free, limited. Posted to Digest
eatlf.v097.n181 by "William & Evelyn Hall" wchall@nevia.net on Jul 18,
1997