Low Carb Blueberry Cream Jello
How to Make It
Step
Recipe Steps steps 5 1 h 19 min
Step 1
Add the blueberries, erythritol and water to a blender jug. Blend together until smooth and well combined. You may add more or less sweetener as desired or omit entirely. You may also swap for your preference in low carb sweetener. Be sure to adjust your macros to account for any changes made.
Step 2
Pass the blueberry juice through a fine-mesh sieve into a small saucepan. Discard the pulp so you have a completely smooth liquid. Set the saucepan over a low/medium heat. Add the vanilla extract and stir to combine. Heat the blueberry juice gently until just boiling.
Step 3
Scatter 1 tablespoon of the gelatin over the surface of the hot blueberry juice. Whisk the tablespoon of gelatin powder immediately and thoroughly into the juice so that it is smooth and well combined. Repeat this with the remaining gelatin until smooth.
Step 4
Divide the blueberry jello mixture evenly between two appropriate molds, or four if you would prefer smaller puddings. Divide the cream evenly between the two molds. Whisk immediately into the jello mixture until well incorporated and completely smooth. Set the jellos aside to cool.
Step 5
Once cooled, carefully transfer the filled molds to the fridge. Leave to set for up to an hour, or more if needed, until set firm but with a slight wobble. Carefully remove the jello from its mold or you may serve in the molds if desired. Serve cold with your preferred toppings. Just remember to account for any additions in your macros!
Ingredients
- Gelatin (jello) Powder, Plain – 2 tablespoon
- Water – 1-¼ cup
- 100% Pure Erythritol by Now – 1 tablespoon
- Blueberries – ¾ cup
- Heavy Cream – ½ cup
- Vanilla Extract – ½ teaspoon