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Title: Muffin Pan Snacks
Yield: 6 Servings

Ingredients

      1 pk (4-serving size) jell-o
           -brand sugar; free gelatin a
    3/4 c  boiling water
    1/2 c  cold water
      1    ice cubes
      1 md orange, peeled and cut into
           -bite-si; ze pieces
    1/4 c  shredded carrot

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.

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