Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Strawberries, unsweetened
5 Envelopes unflavored gelatin
1/2 c Powder artificial sweetener
OR 2 tb. liquid SugarTwin
1/2 c Plain yogurt

In food processor or blender, puree strawberries with 1/2 cup water.
To strain out seeds, press through fine sieve into large measuring
cup. Add water if necessary to make 2 cups.

In small saucepan, sprinkle gelatin over 1 cup of strained strawberry
juice, let stand 5 minutes to soften. Heat over low heat, stirring
until gelatin dissolves.

Pour remaining strawberry juice into bowl, stir in gelatin mixture.
Stir in sweetener and yogurt until well mixed.

Pour into 8 inch square baking dish. Let stand 4 hours at room
temperature or until firm. To remove from pan, cut around edges with
sharp knife. Place dish in shallow pan of hot water for about 30
seconds just to slightly soften bottom. Loosen one corner, then
quickly flip gel out onto clean cutting surface.

With sharp knife, cut evenly in 10 one way and 10 the other way.
Place in container, cover and refrigerate. Strawberry Creams stay
firm at room temperature but melt in hot sunlight. Always refrigerate
any leftovers. Will keep for up to 1 week in refrigerator. Makes 100
squares.

4 squares, 1++ extra, 1 g carbohydrate, 2 g protein,
13 calories

18 squares, 1 milk choice, 6 g carbohydrate, 7 g protein, 1 g fat, 57
cal.

Source: Choice Desserts by Kay Spicer 1986 published in co-operation
with Canadian Diabetes Association Shared but not tested by Elizabeth
Rodier

Browse by categories