Creamy Cranberry Sherbet

1 cup of water 
2 tablespoons of  unflavored gelatin (2 pkg)
2 cups of cranberry juice cocktail 
1 cup of skim evaporated milk *
1 cup of fresh cranberries, cleaned 
2 envelopes of  aspartame sweetener

* or add about 1/3 cup skim milk powder to half a cup of milk, stir and fill the cup up to 1 cup mark.

 Combine water, 1 cup of the cranberry juice cocktail, cranberries and gelatin in a small saucepan. Stir to mix slightly. Allow to rest for 5 minutes or until gelatin softens. Cook and stir over medium heat until cranberries have completely "popped." Remove from heat. Stir in remaining cranberry juice cocktail and evaporated milk. Add sweetener and stir thoroughly.  Pour into metal tray, pan or bowl. Place in freezer until mixture forms crystals around the edge of the pan. Beat until creamy. Return to pan and freeze; stir occasionally. Makes 8 servings.

Source: Diabetic High Fiber Cookbook

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Each Servings:  1 serving: 
Exchange 1 fruit Calories 42

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