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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: * The recipe calls for cherries in light syrup, but I don't see why you
couldn't use water-packed cherries. (Trish)
Line bottom and sides of 9 x 5-inch loaf pan with plastic wrap; set
aside.
Drain cherries, reserving syrup. If necessary, add enough cold water to
reserved syrup to measure 1/2 cup. Cut cherries into quarters.
Completely dissolve gelatin in boiling water. Add measured syrup. Stir
in yogurt until well blended. Chill until mixture is thickened but not set,
about 45 minutes to 1 hour, stirring occasionally. Gently stir in cherries
and whipped topping. Pour into prepared pan; cover. Freeze until firm,
about 6 hours or overnight.
Remove pan from freezer about 15 minutes before serving. Let stand at
room temperature to soften slightly. Remove plastic wrap. Cut into slices.
Makes 12 servings. NOTE: Cover and store leftover terrine in freezer.
Nutritional information per serving: calories - 50, protein - 2 gm.,
fat - 2 gm., carbohydrates - 7 gm., cholesterol - 0, sodium - 45 mg.
Diabetic Exchanges: Fruit - 1/2, Fat - 1/2.
FROM: There's Always Room for Sugar Free JELL-O copyright 1992
JELL-O and COOL WHIP LITE are registered trademarks of Kraft General
Foods, Inc.
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