"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