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March 2019

Desserts Recipes

Rice Recipes

Braised Red Cabbage with Currants

Braised Red Cabbage with Currants Recipe
1 tb Whole caraway seeds OR Cumin seeds 2 ts Dry red wine 1 Red or yellow onion thinly slice...

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Creamy Cranberry Sherbet Recipe

Creamy Cranberry Sherbet recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Creamy Cranberry Sherbet recipe  PDF


1 c Water
2 c Cranberry juice cocktail
1 c Fresh cranberries, cleaned
2 tb Unflavored gelatin (2 pkg)
1 c Skim evaporated milk
2 Env. aspartame sweetener
or add about 1/3 cup skim milk powder to half a cup of milk, stir and fill the cup up to 1 cup mark. Combine water, 1 cup of the cranberry juice cocktail, cranberries and gelatin in a small saucepan. Stir to mi slightly. Allow to rest for 5 minutes or until gelatin softens. Cook and stir over medium heat until cranberries have completely popped. Remove from heat. Stir in remaining cranberry juice cocktail and evaporated milk. Add sweetener and stir thoroughly. Pour into metal tray, pan or bowl. Place in freezer until mi ture forms crystals around the edge of the pan. Beat until creamy. Return to pan and freeze stir occasionally. Makes 8 servings. (Note from ER: Plastic 3/4 cup size yogurt containers are good for dividing frozen desserts in equal portions.) 1 serving: 1 fruit e change, 42 calories
Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c.1985 Shared but not tested by Elizabeth Rodier Oct 93

Creamy Cranberry Sherbet recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
352 people have voted
Last Reviewed on 2019-03-19



Tuesday, Mar 19 2019 Download & Print Creamy Cranberry Sherbet recipe  PDF   Desserts recipes RSS   Thumsb up

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Artichoke and Oyster Souffle
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4 md Artichokes 1 md Lemon, halved Oyster Souffle Base Oyster Sauce See recipes for Oyster Souffle Base, and Oyster Sauce. Trim the artichokes and rub the cut ends with lemon. (This prevents o idation which can turn the ends of the artichokes brown.) Drop the artichokes into boiling salted water and cook for 30 minutes or until the bottoms are just tender and a leaf pulls out with only slight resistance. Remove the choke from the water, re form the cooked artichoke and stuff with the souffle base. Preheat your oven to 375 F. Bake for 20 minutes or until the souffle is puffed ...

Cooking Magazines: Artichoke Recipes » March 2019   Artichoke recipes RSS   Thumsb up

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Pasta Green Salad

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