Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Orange
1/2 c Raw Cranberries
Sugar substitute equal to 1
Tablespoon sugar
1 pk Sugar free gelatin, red
3/4 c Boiling water
1/2 c Cold water
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.

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