Muffin Pan Snacks from Healthy Diabetic Recipes

Muffin Pan Snacks Recipe

Recipe Ingredients:

1 package (4-serving size) JELL-O Brand Sugar Free Gelatin any flavor
3/4 cup Boiling water
1/2 cup Cold water
Ice cubes
1 medium Orange, peeled and cut into bite-size pieces
1/4 cup Shredded carrot

Recipe Instructions:

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

Place foil baking cups in muffin pans, or use small individual molds
which have been lightly sprayed with non-stick cooking spray. Spoon gelatin
mixture into cups, filling each cup about two-thirds full. Chill until
firm, about 2 hours. Peel away foil cups carefully (or dip molds in warm
water 2 to 5 seconds to unmold). Makes 2 3/4 cups or 6 servings.

Variations: Substitute 1 can (16 ounces) drained fruit coctail OR 1 can
(17 ounces) drained and finely chopped peaches OR 1 1/2 cups finely chopped
fresh fruit or vegetables for the orange and carrot. For the canned fruits,
use those packed in water or unsweetened fruit juice.

Nutritional information per serving: calories - 18, protein - 1 gm.,
fat - 0, carbohydrates - 3 gm., cholesterol - 0 mg., sodium - 45 mg.
Diabetic Exchanges: FREE, limited

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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