Cranberry jelly

40 g cranberry

400 g water

40 g sugar or xylitol

18 g potato starch

Berries wipe, squeeze the juice, refrigerate it.

Pulp cover with hot water and cook for 4-6 minutes, strain.

A little broth cool, connect with starch.

In the remaining broth Stir in sugar and bring the mixture to a boil, add the starch, bring back to a boil, then pour the juice.

Serve chilled pudding.

Output for 1 portion 200 g 0.2 g B-, F- 0, y - At 35.0 - 142.0 g