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Jello Sugar Free Strawberry

$1.79
0.3oz($5.97/oz)
Found in Aisle: 04

Nutrition Facts

0 package servings per container

Serving Size 0.25 package

Amount Per Serving

Calories

10
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g0%
Polyunsaturated Fat 00%
Monounsaturated Fat 00%
Cholesterol 0mg0%
Sodium 50mg2%
Total Carbohydrate 0g0%
Dietary Fiber 0g0%
Soluble Fiber 00%
Insoluble Fiber 00%
Total Sugars 0g0%
Protein 1g0%
Vitamin D 00%
Calcium 00%
Iron 00%
Potassium 00%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Description

Sugar Free Strawberry Gelatin - With Sugar Free Strawberry Gelatin you can enjoy a low calorie snack anytime of the day or even night! It is naturally fat free; you can add it in your salads to make it more fun and interesting. Satisfy your midnight dessert cravings with the guilt free Sugar-Free Strawberry Gelatin. Light As Air Yet Easy To Prepare! A vibrant, jiggly treat that everyone loves to eat as a snack or as a dessert! Layer it up with fruits or cake to make it more fun and fancy. Or mix it with fruit juices to make jiggly fruit drinks for the whole squad. No need to spend hours preparing desserts for a party when you can prepare jiggly Jell-O desserts and Jell-O drinks.

Instructions

Directions: 1 cup boiling water. 1 cup cold water. Add boiling water to gelatin mix, stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 4 hours or until firm. Makes 4 (1/2-cup) servings. Speed-Set Method: Dissolve gelatin mix in 3/4 cup boiling water. Add ice to 1/2 cup cold water to make 1-1/4 cups. Stir into gelatin until slightly thickened. Remove any unmelted ice. Refrigerate 30 to 90 min. or until firm. Open.

Ingredients

Gelatin, Adipic Acid, Sodium Phosphate, Maltodextrin, Fumaric Acid, Aspartame* (Sweetener), Contains Less than 2% of Acesulfame Potassium (Sweetener), Red 40, Salt, Artificial Flavor. * Phenylketonurics: Contains Phenylalanine.

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