1 cup Water
2 cup Cranberry juice cocktail
1 cup Fresh cranberries, cleaned
2 tbsp Unflavored gelatin (2 pkg)
1 cup Skim evaporated milk *
2 Env. aspartame sweetener
Directions
* or add about 1/3 cup skim milk powder to half a cup of milk, stir
and fill the cup up to 1 cup mark.
Combine water, 1 cup of the cranberry juice cocktail, cranberries and
gelatin in a small saucepan. Stir to mix slightly. Allow to rest
for 5 minutes or until gelatin softens.
Cook and stir over medium heat until cranberries have completely
"popped." Remove from heat. Stir in remaining cranberry juice
cocktail and evaporated milk. Add sweetener and stir thoroughly.
Pour into metal tray, pan or bowl. Place in freezer until mixture
forms crystals around the edge of the pan. Beat until creamy. Return
to pan and freeze; stir occasionally. Makes 8 servings.
(Note from ER: Plastic 3/4 cup size yogurt containers are good for
dividing frozen desserts in equal portions.)
1 serving: 1 fruit exchange, 42 calories
Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c.1985
Shared but not tested by Elizabeth Rodier Oct 93
Servings: 8 servings
Creamy Cranberry Sherbet Recipe brought to you by Recipe Ideas
Categories: Fruits; Desserts; Diabetic; Low-Fat/Cal
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into history, certainly as far back into recorded history as early Egypt, and maybe even further. Having said that, sadly, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts is a series of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. During Roman times around 25BC a roman called Apicius assembled a collection of documents which described recipes cooked by the Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. This early Roman chef informs us how the ancient cooks were skilled in the use of many aromatic flavours, including a few you will know for example basil, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. The introduction of these new foods and spices caused an increase in recipe books, many of which are kept safe in private libraries. By the arrival of the 1900s, cooking books are starting to become popular mostly as a result of higher levels of literacy, more spare time and disposable income. Like it or not, the introduction of television brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Creamy Cranberry Sherbet recipe.
