Ozgirl wrote:
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.


Do let me know how it works out. I have a ton of mint in my garden. It
kind of got away from me.

I made some mint "syrup" with Splenda so DH can have a mint julep
tomorrow while we watch the Kentucky Derby.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life