Diabetic Apple Jelly

Diabetic Apple Jelly

Ingredients:
2 env. unflavored gelatin
2 c. unsweetened apple juice

Directions:
Artificial sweetener to taste
2 tbsp. lemon juice
Yellow food coloring
Sterilize 2 half-pint jars by covering with water and boiling for 15
minutes. Soften gelatin in 1 cup apple juice. Heat to a boil the other
cup of apple juice. Remove from heat. Add juice with softened
gelatin. Add lemon juice. Bring to full boil and cook about 2 minutes.
Remove from heat and add food coloring and sweetener to taste. Pour
into sterile half-pint jars, seal, and cool. Store in refrigerator. Makes
2 half-pints.
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DIABETIC SPAGHETTI SAUCE
1 tsp. vegetable oil 1 1/4 lb. lean ground round 3 (8 oz.) cans tomato
sauce 1 (6 oz.) can tomato paste 4 c. water 1/4 tsp. salt (optional) 1
tsp. pepper 1 tsp. oregano Dash of garlic Brown onions in oil; add
meat and brown. Drain fat; add rest of ingredients. Simmer 1 hour
uncovered. Serving size, 1/2 cup. (Lean meat exchange 1, vegetable
exchange 1, Calories 90, Carbohydrates 5 g, Protein 7 g, Fat 5 g, Fiber
0 g, Cholesterol 21 mg, Sodium 264 mg.
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DIABETIC BARBECUE SAUCE
1 sm. onion, minced
1 (8 oz.) can tomato sauce