Mock Raspberry Jam

[Weighless]

2 cups pink tomatoes (I used green as it's a bit thicker)
2 cups Splenda
1 box SF Raspberry Jello

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Cut off tops of tomatoes and discard put remainder of tomato in blender and chop to a small chunk consistency.

Boil tomatoes and Splenda for 10-13 minutes and remove from heat.

Add 1 3oz. SF Raspberry Jello (dry) Mix well.

Let cool 3 minutes and put into containers. Let cool and put in freezer.

Thaw and keep in fridge as needed.

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Total Jam Recipe:

Calories 102
Fat 1
Carb 18
Protein 8

[JoanOH]

I'm looking for a good cranberry sauce replacement for the holidays. Your recipe look good! I'm wondering if I might be able to make a faux cranberry sauce by replacing your jello with the new SF cranberry jello and cutting down on the Splenda! Sounds like it might work. Guess I'll have to give it a try!

Thanks for posting this!
Joan J

[Weighless]

Your welcome

I handn't thought about trying it for cranberry sauce...but it might work! Yeah I would reduce the amount of Splenda as the above recipe comes out pretty sweet.

Let me know how it turns out. Think I may just give it a try also. I love cranberry sauce. :nod