Right Bite 12.24.07

Right Bite 12.24.07

Recipes for “The Right Bite Extension in the Kitchen” have been supplied by agent Benita Giffin of the Obion County University of Tennessee Extension Service and come from a cookbook “Dining with Diabetes.” The recipes are for people with diabetes and those who love them. Mrs. Giffin may be reached at 885-3742.
Frozen Gelatin Mousse
(Makes 4 servings)
1 3-ounce package (8.5 g) sugar-free strawberry flavored gelatin
3/4 cup (180 ml) boiling water
3/4 cup ice cubes, 10 to 15
3/4 cup (180 ml) fat-free, sugar-free vanilla ice cream
4 perfect strawberries with stems

Place gelatin in bowl of electric mixer and add the boiling water. Stir until the gelatin is dissolved, about 2 minutes.
Add the ice cubes and stir until the gelatin begins to set. Remove any small bits of ice that do not melt.
Begin to beat the gelatin slowly and add the ice cream 1 tablespoon (15 ml) at a time. When all the ice cream has been added, beat another 30 seconds. Place in the freezer for up to 1 hour.
To serve, divide between 4 dessert glasses and top each with a strawberry.

Per serving: 52 calories (2 percent calories from fat), 3 g protein, <1 g total fat (0.1 saturated fat), 10 g carbohydrate, <1 g dietary fiber, 0 cholesterol, 73 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch)
Editor’s note: This will be the last edition of “Right Bite.”
Published in The Messenger 12.24.07

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