Pineapple Candy
Core
1 can juice-packed crushed pineapple, chilled
4 envelopes unflavored gelatin
1 teaspoon lemon juice
Sugar substitute to equal 10 teaspoons sugar (5 packets)
Drain pineapple juice into a saucepan; sprinkle gelatine on top of pineapple juice in pan.
Add half the crushed pineapple to the saucepan, and allow the gelatin to soften about one
minute. Then heat gently, until gelatin granules melt.
Remove from heat and stir in lemon juice and low calorie sweetener, stir
until dissolved. Mix in remaining pineapple until thoroughly blended.
Spread the mixture in an 8-inch-square nonstick cake pan and chill until firm
enough to slice. Cut into 1-inch squares; keep refrigerated. About 10 calories per 1 inch square.
Remove from heat and stir in lemon juice and low calorie sweetener, stir
until dissolved. Mix in remaining pineapple until thoroughly blended.
Spread the mixture in an 8-inch-square nonstick cake pan and chill until firm
enough to slice. Cut into 1-inch squares; keep refrigerated. About 10 calories per 1 inch square.
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