| Serving Size: 1 Tablespoon | Servings Per Recipe: 48 | ||
| Amount Per Serving | |||
|---|---|---|---|
| Calories | 10 | Total Fat | 0g |
| Saturated Fat | 0g | Sodium | 0mg |
| Total Carbs | 2g | Dietary Fiber | 0g |
| Sugars | 2g | Protein | 0g |
Drain apricots; pour juice into a small saucepan and sprinkle gelatin on top. Let stand 1 minute. Chop apricots and reserve. Heat juice mixture over low heat about 1 minute or until gelatin is completely dissolved. Stir in chopped apricots. Puree ⅔ of mixture in a blender and return to saucepan; add Sweet 'N Low and stir until blended. Pour into 3 hot, sterilized, 8-ounce jars. Seal tightly and allow to cool. Freeze. Thaw before serving; keeps in refrigerator up to 2 weeks.