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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