"Ozgirl" wrote in message
...
Speaking of Jell-O and Jelly... Lately I have been making up sugar free
fruit-flavoured jellies using a bit less water. I use them on meats like
chicken and pork. Raspberry was fabulous on chicken and apple jelly great
on pork. Zero carbs and a nice alternative to apple sauce and cranberry
sauce. I am going to attempt to make a jelly with gelatine, vinegar,
water and crushed mint leaves.

Sounds *marvelous*! I too like fruity accompaniments to chicken and pork.
I hope your mint jelly attempt is successful...and that you'll share the
recipe if it is. :-)

Karen
Type 2