1 c  Water

      2 c  Cranberry juice cocktail

      1 c  Fresh cranberries, cleaned

      2 tb Unflavored gelatin (2 pkg)

      1 c  Skim evaporated milk *

      2    Env. 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.
  (Note from ER:  Plastic 3/4 cup size yogurt containers are good for
  dividing frozen desserts in equal portions.)
  1 serving:  1 fruit exchange, 42 calories

  Source:  Diabetic High Fiber Cookbook by Mary Jane Finsand c.1985 Shared
  but not tested by Elizabeth Rodier Oct 93