Cranberry Pineapple Minis Diabetic Friendly Recipes

CRANBERRY-PINEAPPLE MINIS

Steps:

• Drain pineapple, reserving juice.
• Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour liquid over gelatin mixes in large bowl.
• Stir 2 minutes, until powder is completely dissolved.
• Stir in pineapple, cranberry sauce, walnuts, and apple.
• Spoon mixture into 24 paper-lined muffin cups.
• Refrigerate 2 1/2 hours or until firm. Remove liners.

CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)

Steps:

• Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
• Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
• Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
• Bake muffins at 375 degs for 25".
• Bake loaf at 350 degs for 50".

CRANBERRY-PINEAPPLE MINIS

Steps:

• Drain pineapple, reserving juice. Add water to juice to measure 2 1/2 cups; pour into saucepan. Bring to a boil. Add to gelatin mixes in large bowl; stir 2 minutes until completely dissolved.
• Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper lined 2 1/2-inch muffin cups.
• Refrigerate 2 1/2 hours or until firm. Remove liners.

CRANBERRY-PINEAPPLE MINIS

Steps:

• 1. DRAIN pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups, pour into saucepan. Bring to boil. Add to gelatin mixes in large bowl, stir 2 minutes until completely dissolved.
• 2. STIR in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups REFRIGERATE for 2-1/2 hours until firm. Remove desserts from liners before serving.
• 3. You can use other flavored jello, your choice , pour into a mold instead of cups, etc. add other things to the cups such as mini marshmallow, raisins, etc.