Pomegranate Gelee

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Straight from the back of the Knox Gelatin box, this jello, or gelatin to be more generic, if made with good, unsweetened, low to medium glycemic fruit juices, can be a healthy boon to those of us who have the unfortunate dilemma of sugar intolerance combined with an incorrigible sweet tooth.

Pomegranate has been shown to have many health attributes as well as being in the medium range on the Glycemic Index.

Now, this is not to say that pomegranate juice is low in calories. The kind I used, Knudsen's Just Pomegranate, has 150 calories per 8-ounce serving and 36 grams of fruit sugar carbs. As in, no sugar was added to the juice; those 36 grams are in the juice. But, as can be seen by clicking on the above links, pomegranate juice has great antioxident health properties and is much, much better for you than, say, a can of soda.

And by making this juice into gelatin, you can stop by the fridge, pop a few into your mouth to satisfy a sweet craving, and then be on your way.

To eat one of these jiggly little cubes is delightful. They're tartly sweet, richly satisfying, taste of pure pomegranate, and they're RED!

Pomegranate No-Added-Sugar Gelee
Recipe adapted by Christine from Knox Gelatin
Ingredients:
1 32-ounce bottle of Knudsen's Just Pomegranate juice
4 packets Knox Gelatin (there are 4 packets in a small box)
4 packets Splenda
Preparation:

Sprinkle the gelatin over 1 cup of room temperature pomegranate juice and let sit for 1 minute to allow the gelatin to soften.

At the same time, pour the remaining 3 cups of the pomegranate juice into a 4-cup glass measuring cup and microwave on high for about 4 minutes or until the juice comes to just under a boil. The same may be achieved on a stove top if you prefer.

Pour the heated juice into the gelatin mixture and stir until all the gelatin has dissolved.

Pour into a mold of your choosing. I used a glass, 13x9-inch pan.

Refrigerate for at least 4 hours, cut into cubes and store in small containers so you're not tempted to eat all of them at once.

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