CRANBERRY ICE
Source of Recipe
Light & Tasty Magazine - online
Recipe Introduction
This slightly tangy treat tops off a big holiday meal in a refreshing way�and its dark pink color adds a festive look to any table! �My grandma used to make it each year, and the grandkids would fight over who got the last of it,� shares Natalie B. from her home in Midland, Michigan.
Yield: 7 cups.
4 cups fresh or frozen cranberries
3 cups water
1-1/8 teaspoons unflavored gelatin
1 cup cold water
2-1/2 cups sugar
1 cup orange juice
1/4 cup lemon juice
1/2 cup whipping cream
In a large saucepan, bring cranberries and water to a boil. Reduce heat; cook, uncovered, over medium heat until the berries pop. Remove from the heat.
In a bowl, sprinkle gelatin over cold water; let stand for 5 minutes. Meanwhile, strain cranberries through a food mill into a large bowl, discarding seeds and skin. Add the sugar, orange juice, lemon juice and softened gelatin; stir until gelatin is dissolved. Stir in cream.
Pour into a 13-in. x 9-in. x 2-in. pan. Cover and freeze for 3-4 hours or until firm.
Nutritional Analysis: One serving (1/2 cup) equals 191 calories, 3 g fat (2 g saturated fat), 12 mg cholesterol, 4 mg sodium, 42 g carbohydrate, 1 g fiber, 1 g protein.
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