I enjoy a nice slice of toast now and again, on Ezekiel bread of course, and usually top it with cinnamon and Splenda. However, I also really like jam. Well, jam is generally made of fruit (more carb servings) and sugar (uh…), hence my excitement when I first found this recipe. Guess what? It turned out to be pretty fabulous! So keep your eyes out for green tomatoes on the vine, and check out this unexpected twist on homemade jam!
Raspberry (Green Tomato) Jam http://allrecipes.com/Recipe/Green-Tomato-Raspberry-Jam/
Grind or grate tomatoes. Mix tomatoes and Splenda, and bring to boil for 15 min. Remove from heat, add Jell-O powder and stir well. Seal in jars and freeze.
It’s really that simple. I processed the tomatoes in my food processor (or blender) then continued with the directions. This, of course, could be made with other sugar-free Jell-O powder flavors, but raspberry is my favorite anyway!
The beauty of this recipe is that the base is tomatoes – it doesn’t count as a carb in Meltdown world! Two things to note: the tomatoes cook down a lot, so don’t be afraid to use a large quantity of tomatoes (keeping the other recipe ingredients in proportion). Sealing small amounts in jars and freezing them will help your big batch of jam last you all year, only keeping what you need thawed and on hand. Second, like with desserts, this recipe does have a lot of Splenda which does have calories when you consume it in large quantities. Use a tablespoon now and again on toast for a breakfast treat. Feast interestingly, feast surprisingly, and as always…FEAST ON!!!
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