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
Recipes as an idea can be found far back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. However, mostly, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to academics are some stone tablets in ancient Sumerian which show 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, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the chefs of Roman times made use of many aromatic flavours, including many that are still in use today like bay, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, such as parsley, basil and rosemary. These new herbs and spices prompted a torrent in manuscripts on cooking, some of which are now in private libraries. The arrival of TV gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Creamy Cranberry Sherbet recipe.
