1 package (.3 ounce) sugar-free raspberry gelatin
1 cup boiling water
1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
1 cup cold water
1 package (12 ounces) frozen unsweetened raspberries, thawed
2.Remove from the heat; stir in reserved gelatin mixture. Pour into an 8-in. square dish coated with cooking spray. Cover and refrigerate for 8 hours or overnight.
Yield: 8 servings.
Nutrition Facts: 1 serving equals 33 calories, trace fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 fruit.
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