Jell-O

Gelatin Dessert, Low Calorie, Sugar Free, Peach

Nutritional Info

Nutrition Facts

4 servings per container
Serving Size: 0.25 package (2.5 g)

 
Calories10

Amount Per Serving and/or % Daily Value*

Total Fat0 g (0%)
     Saturated Fat0 g (0%)
     Trans Fat0 g
Sodium60 mg (3%)
Total Carbohydrate0 g (0%)
     Sugars0 g
Protein1 g (0%)


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

0.3 oz.

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Gelatin Dessert, Low Calorie, Sugar Free, Peach
Product Details

4 (1/2-cup) servings. Artificial flavor. 10 calories per serving. 10 calories per 1/4 package. jell-o.com. Partially produced with genetic engineering.

Ingredients

Gelatin, Adipic Acid (for Tartness), Maltodextrin (from Corn), Disodium Phosphate (Controls Acidity), Fumaric Acid (for Tartness), Aspartame (Phenylketonurics: Contains Phenylalanine) (Sweetener), Contains Less than 2% of Artificial Flavor, Acesulfame Potassium (Sweetener), Salt, Red 40, Yellow 6, Blue 1.

Warnings

Phenylketonurics: Contains phenylalanine.

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. To Add Fruit: Refrigerate dissolved gelatin 1-1/2 hours or until thickened. Stir in 3/4 cup to 1-1/2 cups chopped fruit (well drained, if using canned). Refrigerate 4 hours or until firm. Note: Do not use fresh or frozen pineapple, kiwi, gingerroot, papaya, figs or guava. Gelatin will not set.

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