CRANBERRY FLUFF
2 cups fresh or frozen cranberries, 8 ounces
1 cup water
3/4 cup granular Splenda or equivalent liquid Splenda *
1 small package diet orange or raspberry gelatin *
1 cup heavy cream, whipped
Put the cranberries, water and Splenda in a medium pot. Bring to a boil; simmer until the skins pop. Drain; saving the liquid. Add hot water to the reserved liquid to make 2 cups. Bring to a boil; add the gelatin and stir until completely dissolved. Add the berries and chill until partially set. If your gelatin hasn't started to set up after an hour or two, see my comments below for a remedy. Fold in the whipped cream and chill until set.
Makes about 6 servings
* You can also replace up to 3/4 cup of the water with a complimentary flavor of Da Vinci syrup if you don't have liquid Splenda and want to save on carbs. If you use syrup, omit the Splenda. I used cranberry flavored gelatin in mine.
With granular Splenda:
Per Serving: 174 Calories; 15g Fat; 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 162 Calories; 15g Fat; 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
