Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Gelatin | 1 envelope (7g) | 23 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 each pkg of jell-o orange gelatin
- (sugar free)
- 3/4 cup boiling water
- 2 tbsp raisins
- 1/2 cup cold orange juice
- ice cubes
- 1/2 cup shredded carrots
- =
Directions
Completely dissolve gelatin in boiling water. Stir in raisins. Combine juice and enough ice cubes to measure 1 ¼ cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Stir in carrots. Spoon into individual dishes or small serving bowl. Refrigerate until firm, about 2 hours. Diabetic exchange (per serving): ½ fruit; also 40 calories"65mg sodium, 0mg cholesterol, 0gm fat, 8g carbohydrate, 2gm protein. Lifted from jell-o sugar free cookboo