1 medium Orange
1/2 cup Raw Cranberries
Sugar substitute equal to 1
Tablespoon sugar
1 package Sugar free gelatin, red
3/4 cup Boiling water
1/2 cup Cold water
Ice cubes
Directions
Quarter the oragne and remove seeds, Combine orange and cranberries
in food processor and chop finely. Add sugar substitute and set
aside. dissolve gelatin in boiling water. Combine cold water and
enough ice cupes to make 1 cup ice water. Add water to gelatin and
stir. Set aside until ice cubes melt. Add fruit mixture. Pour into a
2 cup mold or an 8 inch square pan which has been sprayed with Pam.
Chill until firm.
NUTRIENT ANALYSIS: 35 Calories per serving Recipe provided by EVMS
(Eastern Virginia Medical School), Norfolk, VA. Submitted by Dick
Miale and sampled at Diabetes Holiday Food Fest, Chesapeake General
Hospital, Chesapeake, VA.
Servings: 6 servings
Cranberry Orange Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Low-Fat/Cal; Salads; Fruits; Vegetarian
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into distant history, in fact as far as early Egypt, and possibly even further than that. Having said that, these, early recipes were just basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius created some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he recounts how the roman meals were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the chefs of Roman times made use of many spices, including many that are still in use today for example thyme, rue and parsley. As our culinary historical trip moves to more modern times we find some books which appeared in the 1300s : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books have no connection with the indian food that is served today, but instead accounts of the types of food eaten by the rich people of those days. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, such as basil and rosemary. These new spices and herbs created an outbreak in recipe manuscripts, some of which are kept safe in private cookery archives. By the arrival of the twentieth century, cookbooks are greatly in demand mostly as a result of higher levels of literacy, more free time and a general increase in wealth. The introduction of television gave us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Cranberry Orange Salad recipe.
