|Serving Size: 1 Tablespoon||Servings Per Recipe: 48|
|Amount Per Serving|
|Total Carbs||2g||Dietary Fiber||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.