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FROM THE
alt.support.diet.low-carb
COOKBOOK

Home-made Jello from Alice Faber

(For anyone with a sensitivity to aspartamane)

1 envelope unflavored gelatin.
1/2 envelope unsweetened Kool-Aid, in the flavor of your choice
3/8 cup + 1 tsp Splenda
1 cup boiling water
1 cup cold water

Prepare as you'd expect (dissolve gelatin, Splenda, Kool Aid in boiling water; stir in cold water; divide into 4 little dishes; chill overnight).

The flavor isn't quite as intense as that of packaged Jello. I have a feeling though that a whole packet of Kool-Aid would be too much.