This recipe may not be suitable for all diabetics. For those whose blood sugar is controlled it should be okay in small quantities. This is not something to sit down with a jar and a spoon and eat. Use it on whole-grain toast, bagel, pancakes, etc. Could also be served over a thin slice of sugar-free angel food cake.
1 tsp unflavored gelatin
1/4 cup water
2 cups fresh blueberries
1/2 cup water
1 tbsp granulated sugar
1 tbsp Splenda granular
1 tsp lemon juice
Combine the gelatin with the 1/4 cup water; stir well and set aside.
Combine the blueberries, 1/2 cup water, sugar, Splenda, and lemon juice in a medium saucepan. Bring to a boil, reduce heat and simmer uncovered for 8 minutes; stir frequently. Remove saucepan from heat and add gelatin, stirring until gelatin is dissolved.
Cool mixture to room temperature. Pour into glass jars and cover tightly. Refrigerate 4 to 6 hours until chilled completely. Store in refrigerator up to 1 month.
Yield: 2 half pints
Note: I use all Splenda, no sugar. It is up to you and how you react to sugar.
2 cups fresh blueberries
1/2 cup water
1 tbsp granulated sugar
1 tbsp Splenda granular
1 tsp lemon juice
Combine the gelatin with the 1/4 cup water; stir well and set aside.
Combine the blueberries, 1/2 cup water, sugar, Splenda, and lemon juice in a medium saucepan. Bring to a boil, reduce heat and simmer uncovered for 8 minutes; stir frequently. Remove saucepan from heat and add gelatin, stirring until gelatin is dissolved.
Cool mixture to room temperature. Pour into glass jars and cover tightly. Refrigerate 4 to 6 hours until chilled completely. Store in refrigerator up to 1 month.
Yield: 2 half pints
Note: I use all Splenda, no sugar. It is up to you and how you react to sugar.
File photo - not actual recipe
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