These gorgeously hued berries are a much healthier substitute for those sour candies, which are primarily sugar. Cranberries, on the other hand, supply a ton of vitamin C and fiber. Plus, they're brimming with anthocyanins and proanthocyanidins, phytochemicals which may help fight breast, lung, and colon cancers.
- 2 bags (6 cups total) fresh cranberries
- 2 small (0.3 oz) packages sugar free gelatin
- Rinse and drain cranberries. Drain well but do not dry.
- Line a pan with parchment paper and lay out the cranberries in a single layer. You want them to have a little bit of moisture but not be soaking wet.
- Sprinkle the packages over the cranberries and toss to combine. Refrigerate for 8 hours or overnight. When you first add the gelatin powder, the cranberries may be sticky and get your fingers all dyed with food coloring but this does go away once you place in the refrigerator for several hours.
- Recipe provided by Jamila Rene Lepore, R.D., of No Nonsense Nutritionist.
Per serving: 70 kcal cal., 0 g fat) (12 g carb., 4 g fiber, 1 g pro.. Percent Daily Values are based on a 2,000 calorie diet