Sugarfree Strawberry Jam
Ingredients:
- 1 c. fresh strawberries, cut up
- 1 tsp. Equal
- 1/2 tsp. lemon juice
- 1-2 tbsp. unflavored gelatin
- 1/4 c. apple juice
Procedure
Cook lemon juice, fruit, Equal 3-4 minutes. Sprinkle gelatin over apple juice, let stand 1 minute. Stir into fruit mixture. Chill until jam is thick.
Tomato Aspic
Ingredients:
- 1 env. plain gelatin
- 2 1/4 c. tomato juice
- 2 or 3 slices onion
- Tops and leaves from 2 ribs celery
- 1 bay leaf
- 1 tbsp. lemon juice
- 1 tsp. Worcestershire sauce
- 1/4 tsp. Tabasco sauce
Procedure
Sprinkle gelatin over 1/4 cup tomato juice and set aside to soften. Bring remaining tomato juice to simmer with remaining ingredients; simmer until onion and celery are tender. Strain and stir into softened gelatin, stirring to dissolve. Pour into 3-cup dish and cover. Refrigerate several hours. 21 calories.
Low Calorie Mock Sour Cream
Ingredients:
- 1 c. low fat cottage cheese
- 1/4 c. buttermilk
Procedure
Blend in blender on high speed, scraping sides often, until mixture is smooth. Use on baked potatoes. Makes 1 1/4 cups. 176 calories per cup.
Low Calorie Strawberry Peach Trifle
Ingredients:
- 1/4 c. low cal strawberry jam
- 8-inch sponge cake layer
- 1 pkg. sugar free vanilla instant pudding
- 2 1/2 c. skim milk
- 1/4 tsp. almond extract
- 1 (1 lb.) can peach slices in light syrup, drained
- 1 c. Cool Whip
Procedure
Spread jam over cake layer. Cut cake in 1-inch cubes. In large bowl, combine pudding mix, milk and extract. Whisk until of consistency of a thin pudding. In 2-quart glass bowl, fit half of cake cubes, jam side up. Top with half of peach slices. Spoon half of pudding on top. Repeat layers, ending with pudding. Garnish with Cool Whip and mint leaves. Makes 8 servings. 180 calories.