3 packets unflavored gelatin, Knox brand
1 cup cold water
2 tablespoons orange rind, from 2 small oranges
1 tablespoon lemon rind, from 2 small lemons
1/4 cup orange juice, from 1 small orange
2 tablespoon lemon juice, from 2 small lemons
2 cups granular Splenda or equivalent liquid Splenda *
6 drops yellow food coloring

Directions

In a large pot, sprinkle the gelatin over the cold water and let soften 5 minutes. Bring to a boil; cook and stir until the gelatin is dissolved. Remove from the heat; add the remaining ingredients. Stir 3 minutes, then strain into a well-oiled (or use cooking spray) 9x5" loaf pan (I lined mine with foil). Chill 4 hours until firm. Turn out of the pan and cut into cubes by pressing down with a sharp knife. Do not drag the knife through. Store in the refrigerator.

Nutritional Facts

Makes 40 candies
Do not freeze

* This will only be low in carbs if made with liquid Splenda. It's not worth all the extra carbs from granular Splenda since it would take 2 cups or 48 additional carbs. If that's all you have, granular Splenda will still work.

With liquid Splenda:
Per Candy: 3 Calories; trace Fat; trace Protein; trace Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 2 Candies: 6 Calories; trace Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per 4 Candies: 12 Calories; trace Fat; 2g Protein; 1.5g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per 8 Candies: 24 Calories; trace Fat; 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

With granular Splenda:
Per Candy: 8 Calories; trace Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 2 Candies: 16 Calories; trace Fat; 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

Serving Size

1