Title: Muffin pan snacks
 Categories: Desserts, Fruits, Jell-o, Low-fat, Diabetic
      Yield: 6 Servings
 
      1 pk (4-serving size) JELL-O
           -Brand Sugar Free Gelatin
           -any flavor
    3/4 c  Boiling water
    1/2 c  Cold water
           Ice cubes
      1 md Orange, peeled and cut into
           -bite-size pieces
    1/4 c  Shredded carrot
 
     Completely dissolve gelatin in boiling water. Combine cold water
  and enough ice cubes to measure 1 cup. Add to gelatin; stir until
  slightly thickened. Remove any unmelted ice. Add orange and carrot.
  Chill until thickened, about 10 minutes.
  
     Place foil baking cups in muffin pans, or use small individual
  molds which have been lightly sprayed with non-stick cooking spray.
  Spoon gelatin mixture into cups, filling each cup about two-thirds
  full. Chill until firm, about 2 hours.  Peel away foil cups carefully
  (or dip molds in warm water 2 to 5 seconds to unmold). Makes 2 3/4
  cups or 6 servings.
  
     Variations:  Substitute 1 can (16 ounces) drained fruit coctail OR
  1 can (17 ounces) drained and finely chopped peaches OR 1 1/2 cups
  finely chopped fresh fruit or vegetables for the orange and carrot.
  For the canned fruits, use those packed in water or unsweetened fruit
  juice.
  
     Nutritional information per serving:  calories - 18, protein - 1
  gm., fat - 0, carbohydrates - 3 gm., cholesterol - 0 mg., sodium - 45
  mg. Diabetic Exchanges: FREE, limited
  
     FROM:  There's Always Room for Sugar Free JELL-O