Fresh Strawberry Spread
Yield
2 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pints |
strawberries
fresh, ripe |
*
|
| 2 | tablespoons |
water
|
|
| 1 ½ | tablespoons |
lemon juice
|
|
| 2 | teaspoons |
gelatin, unflavored
granulated |
*
|
| ¼ | cup |
water
cold |
|
| 6 | packets |
artifical sweetener
equivalent to 12 teaspoons of sugar |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
strawberries
fresh, ripe |
*
|
| 3E+1 | ml |
water
|
|
| 23 | ml |
lemon juice
|
|
| 1E+1 | ml |
gelatin, unflavored
granulated |
*
|
| 59 | ml |
water
cold |
|
| 6 | packets |
artifical sweetener
equivalent to 12 teaspoons of sugar |
* |
Directions
Measure 2 cups of berries, wash and cut into small, bite-sized pieces.
Put berry bits in saucepan with 2 tablespoons water and lemon juice.
Partially crush berries.
Bring to a boil.
Stir and cook rapidly about 5 minutes until berries are just cooked.
Meanwhile, soak gelatin in the cold water.
Remove berries from heat.
Add gelatin and atificial sweetener; stir to disolve and blend.
Remove any foam from surface and discard.
Pour into hot, small jars; cover lightly and cool.
When completely cooled, cover tightly and store in refrigerator.
Makes 2¼ cups.
