Nothing like waiting until the last minute! 😀  I wanted to do something a bit different with the raspberries – my first thoughts were to make puff pastry napoleons with homemade whip cream.  But after my food fest yesterday, I knew I needed to get back in line!

I decided to make jelly!  I love jelly, but obviously being a diabetic I really only use it if we go out for breakfast.  My grandma and mom made the best grape jelly growing up, and I was blessed with two jars of pepper jelly from my beloved Aunt Bea.  I plan on making some of that jelly later in the season and will can it for Christmas gifts.

Sugar Free Raspberry Basil Jelly (printer friendly version here)

Makes 10 servings (1 tablespoon: 18 calories, .2 fat, 4.1 carbs, 2.2 fat and .4 protein)

12 ounces raspberries
2 Packets Splenda
2 teaspoons unflavored gelatin
2 tablespoons basil
1/2 cup water


  1. Put raspberries and water in pot and mash with potato masher until all the raspberries are crushed.
  2. Bring to a boil – about 5 to 10 minutes. Add in splenda and gelatin and mix well.
  3. Put in a freezer-proof container and put in the freezer for 45 minutes to one hour or until jelly is firm.
  4. Stir in chopped basil. Store in refrigerator up to two weeks.

I really like how this turned out!  It’s not too sweet and just a hint of savory from the basil.  😀

Usually you need pectin to make jelly to firm it up, but pectin has sugar in it.  It now has the consistency of jelly and I just put it in a container in the fridge.  My hope that it still stays firm to use during the week!

Thanks again to Sarena of the Non-Dairy Queen for hosting this week!