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The Recipe Instructions |
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Ingredients
1 Vanilla Wafer Crumb Crust, (see recipe)
1 tbsp granulated gelatin
2 cup cold water
3 cup raw cranberries
1/4 tsp grated orange rind
1/4 tsp pure orange extract
Sugar substitute equal to 10 tspns
= (15 packets)
1 1/2 cup frozen whipped topping
Directions
Make crumb crust according to recipe and chill in refrigerator at least 2
hours before filling.
Soak gelatin in 1/2 cup cold water; set aside.
Pick over fresh or frozen cranberries, wash, and measure; put in a deep,
heavy saucepan with 1 1/2 cups water and orange rind. Cook over moderate
heat until all cranberries pop, stirring occasionally.
Remove from heat. Stir in gelatin, orange extract and sweetener; mix until
gelatin is dissolved.
Let cool for about 30 minutes, stirring occasionally. Taste to see if
enough sweetener has been added because cranberries vary greatly in
tartness. Spoon carefully and slowly into pie crust and smooth evenly with
the back of a spoon.
Chill in refrigerator. When cool, spread whipped topping on pie, smoothing
and swirling evenly.
Chill in refrigerator for 3 to 4 hours before serving.
This recipe yields 8 servings.
Exchanges Per Serving: 2 Fat, 1 Starch.
Nutrition Facts: Carbohydrates 16g; Protein 2g; Fat 9g; Calories 149;
Fiber 0.4g; Sodium 84mg; Cholesterol 10mg.
Note: Low-sodium diets: This recipe is excellent.
Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"
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Per Serving (excluding unknown items): trace Calories; trace Fat (1.4%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 2mg Sodium. Exchanges: 0 Fruit.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: Mary Abbott Hess
Preparation Time: 0:00
Servings: 8
Diet Jos Cranberry Pie Recipe brought to you by Diet Recipes To-Go
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