FAT-FREE RASPBERRY VINAIGRETTE

1 Tablespoon water
1/2 teaspoon unflavored gelatin
2/3 cup water
1/4 cup raspberry vinegar
2 Tablespoons balsamic vinegar
1 teaspoon honey
1 Tablespoon fresh minced cilantro
1/8 teaspoon salt

Dissolve gelatin in 1 Tablespoon water. Stir well and set aside.

Combine remaining 2/3 cup water, vinegars and honey in small non-aluminum saucepan. Bring to boil over medium high heat. Remove from heat.

Gradually stir in gelatin mixture, cilantro and salt.

Cover and chill 8 hours. Stir well before serving.

Servings: 8 (2 Tablespoons each)
From: The Wisconsin Department of Agriculture
Source: National Honey Board