Orange Lemon Parfaits (Low Fat, Low Sugar) Recipe

1 (11 1/4 g) box sugar-free lemon gelatin
1 cup fresh orange juice
1 cup low-fat ricotta cheese
1 cup evaporated skim milk
1 1/2 teaspoons vanilla extract

Sprinkle gelatin over orange juice in a heavy saucepan.
Bring to a boil over medium high heat, stirring constantly.
Remove from heat.
Combine remaining ingredients in a blender. Add gelatin mixture and purée.
Chill before serving in individual serving glasses.

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LOW-SUGAR EASY FREEZER STRAWBERRY JAM RECIPE

1 package - 1.75 ounce - low-sugar pectin
4 pints fresh strawberries, crushed to 4 cups
3 cups sugar
1 cup water

Wash and rinse containers with tight fitting lids, 1- to 2-cups size.

Stem berries and crush. Use a potato masher or similar tool. If using a food processor, pulse to chop; do not puree. Jam should have small bits of fruit.

Measure exact amount of crushed fruit and set aside.

Measure exact amount of sugar into a large saucepan. Stir in one box of low-sugar pectin, mixing thoroughly. Add 1 cup water. Bring mixture to boil over medium-high heat, stirring constantly. Boil and stir one minute. Remove from heat. Stir fruit quickly into hot sugar mixture. Stir one minute or until thoroughly mixed. Pour into prepared containers, leaving ½-inch space at top for expansion during freezing. Let stand at room temperature 24 hours. Freeze containers of jam. This will keep in refrigerator for three weeks.

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