Cranberry sauce
2 1/2 cups fresh cranberries
1 1/2 cups water
1 package sugar free lemon or orange Jello
6 packets Splenda
2 tbs. orange liquor
1 tbs. sugar free raspberry pancake syrup
1 1/2 cups water
1 package sugar free lemon or orange Jello
6 packets Splenda
2 tbs. orange liquor
1 tbs. sugar free raspberry pancake syrup
Cook cranberries in water over low heat until they pop. Drain and press through sieve and add boiling water to make 1 1/2 cups liquid. Dissolve jello, splenda liqueur and syrup in hot liquid. Add cranberry pulp if desired. Chill until firm. slice to serve. serves 8; 6.0 carbs
Atkins Cookbook 1994
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