Here are some of my favorites from the Sugar-free Jello Cookbook. Keep a tray of these in your refrigerator to have on hand for quick snacks. In place of orange and carrot, try any of the variations below. (The nutrition info. applies to the ingredients listed in the recipe) Completely dissolve jello in boiling water. combine cold water and enough ice cubes to measure 1 cup. Add to jello; stir till slightly thickened. Remove any unmelted ice. Add orange and carrot. Chill until thickened, about 10 mins. Place foil baking cups in muffin pans, or use small individual molds which have been lightly sprayed with Vegetable non-stick coating spray. Spoon jello mixture into cups, filling each cup about 2/3rds full. Chill until firm, about 2 hours. Peel away foil cups carefully (or dip molds in warm water 2-5 seconds to unmold). Makes 2 3/4 cups or 6 servings. VARIATIONS: Sub. 1 can (16 oz.) drained fruit cocktail OR 1 can (17 oz.) drained and finely chopped peaches OR 1 1/2 cups finely chopped fresh fruit or veggies for the orange and carrot. For the canned fruits, use those packed in water or unsweetened fruit juice. Calories:18 Fat: 0 g Cholestorol 0 mg. Carbohydrate 3 g Sodium 45 mg Protein 1 g Diabetic exchange per serving: Free, limited. Posted to Digest eat-lf.v097.n181 by "William & Evelyn Hall" on Jul 18, 1997