What Can I Do With This?
DittoDan
Posts: 1,850 Member
I found this at the store when buying Jello. Somewhere on LCD or the internet I saw some recipe, but alas, I didn't bookmark it. I can't even remember what it was, probably a dessert.
Has anyone made any good low cal/low carb dessert with this?
I am not averse to using Splenda, Monk Fruit or Stevia. And I do eat small amounts of berries.
The box says it has recipes in it, but they probably involve sugar, besides I like your suggestions better....
Thank you...
Dan the Man from Michigan
Has anyone made any good low cal/low carb dessert with this?
I am not averse to using Splenda, Monk Fruit or Stevia. And I do eat small amounts of berries.
The box says it has recipes in it, but they probably involve sugar, besides I like your suggestions better....
Thank you...
Dan the Man from Michigan
0
Replies
-
I used to use it in a no bake cheesecake. I'd have to look for the recipe. It had cream cheese and whipped cream in it. I used to put pineapple in it, but wouldn't eat something that sweet these days. Berries would be good. I used to make a crust with ground almonds and xylitol.
I've also used it when making "meat jello" ( headcheese) to help thicken it if I didn't have enough pigs's feet to make it gel properly on it's own. But you're probably thinking of something sweet. Hhmmm, now I want to make some sort of meat based terrine or something.
We've also made our own gummy treats with organic unsweetened fruit juice and gelatin.
I always have some in the cupboard. You never know when you might want to use it.0 -
I have been making these jello bombs that I got from knitormiss. I have started putting a little bit of fruit in them, I also use about 6 dessert cups. http://www.myfitnesspal.com/blog/KnitOrMiss/view/recipe-jello-fat-bombs-7317430
-
I always have a big bottle if this in my kitchen. I use a smudge to give boullion broth a really rich mouth feel.
You can use it to jigglerify a normal packet of SF jello without concentrating the flavour.
I used to make drunken coffee squares with this, though I would need to re-write the recipe for low carb. The normal recipe is just extra strong coffee or espresso, kahlua, and sweetened condensed milk. Now you've got me thinking about them and I may need to do some experimentation this weekend to come up with a keto friendly version. With my changing tastes in how I enjoy my coffee, I could see these making up extremely well with my usual morning coffee blend. Or maybe even a hazlenut or irish cream blend... mmmm...0 -
Paleo panna cotta? http://nomnompaleo.com/post/87211169853/panna-cotta-with-strawberry-balsamic-compote
I'm pretty sure you could use sweetener instead of maple syrup/honey....0 -
No Bake Lemon Cheesecake
2 tbsp soft Butter (room temp)
3 x 8oz container (240 gs ea.), Original Cream Cheese, softened at room temp.
1.5 tsp(s), Lemon juice - Raw (or to taste)
1.5 tsp, Vanilla extract
8oz (250 mls ea.), Double (heavy) Full Fat Cream
0.25 cup Sweetner (or to taste)
1 envelope (1 tbsp) Gelatine - Dry powder, unsweetened
I use a food processor because you can just add everything into the one bowl and it's really fast but you can use anything that beats/whips.
Whip the butter and the cream cheese and whip until creamy.
Add the heavy cream and whip until creamy.
Add lemon and vanilla and mix.
Add sweetener and mix.
Dissolve the gelatin in a couple of tablespoons of hot water.
Add the gelatin and mix thoroughly.
Refrigerate until firm.
I don't use a base and pour the cheesecake mix into whisky or wine glasses before placing into the fridge. It looks great and feels special.
To serve add some whipped cream and berries.0 -
No Bake Lemon Cheesecake
2 tbsp soft Butter (room temp)
3 x 8oz container (240 gs ea.), Original Cream Cheese, softened at room temp.
1.5 tsp(s), Lemon juice - Raw (or to taste)
1.5 tsp, Vanilla extract
8oz (250 mls ea.), Double (heavy) Full Fat Cream
0.25 cup Sweetner (or to taste)
1 envelope (1 tbsp) Gelatine - Dry powder, unsweetened
I use a food processor because you can just add everything into the one bowl and it's really fast but you can use anything that beats/whips.
Whip the butter and the cream cheese and whip until creamy.
Add the heavy cream and whip until creamy.
Add lemon and vanilla and mix.
Add sweetener and mix.
Dissolve the gelatin in a couple of tablespoons of hot water.
Add the gelatin and mix thoroughly.
Refrigerate until firm.
I don't use a base and pour the cheesecake mix into whisky or wine glasses before placing into the fridge. It looks great and feels special.
To serve add some whipped cream and berries.
Saving this to my recipes right now!0 -
Add a tbsp or so in your bulletproof morning drink? I tried it this week with a raw egg, stevia and cocoa powder, and it tasted fine.0
-
AreteAndWhimsy wrote: »I always have a big bottle if this in my kitchen. I use a smudge to give boullion broth a really rich mouth feel.
You can use it to jigglerify a normal packet of SF jello without concentrating the flavour.
I used to make drunken coffee squares with this, though I would need to re-write the recipe for low carb. The normal recipe is just extra strong coffee or espresso, kahlua, and sweetened condensed milk. Now you've got me thinking about them and I may need to do some experimentation this weekend to come up with a keto friendly version. With my changing tastes in how I enjoy my coffee, I could see these making up extremely well with my usual morning coffee blend. Or maybe even a hazlenut or irish cream blend... mmmm...
Jigglerify???? THAT is a great word! I love it! I think that everyone should make it a goal to use jigglerify in a sentence today. :-)
0 -
SRJennings wrote: »AreteAndWhimsy wrote: »I always have a big bottle if this in my kitchen. I use a smudge to give boullion broth a really rich mouth feel.
You can use it to jigglerify a normal packet of SF jello without concentrating the flavour.
I used to make drunken coffee squares with this, though I would need to re-write the recipe for low carb. The normal recipe is just extra strong coffee or espresso, kahlua, and sweetened condensed milk. Now you've got me thinking about them and I may need to do some experimentation this weekend to come up with a keto friendly version. With my changing tastes in how I enjoy my coffee, I could see these making up extremely well with my usual morning coffee blend. Or maybe even a hazlenut or irish cream blend... mmmm...
Jigglerify???? THAT is a great word! I love it! I think that everyone should make it a goal to use jigglerify in a sentence today. :-)
If I eat this stuff, will it jigglerify the fat on my belly?
0 -
Thanks for the ideas..... I am going to try the no bake lemon cheesecake this weekend.0
-
SRJennings wrote: »AreteAndWhimsy wrote: »I always have a big bottle if this in my kitchen. I use a smudge to give boullion broth a really rich mouth feel.
You can use it to jigglerify a normal packet of SF jello without concentrating the flavour.
I used to make drunken coffee squares with this, though I would need to re-write the recipe for low carb. The normal recipe is just extra strong coffee or espresso, kahlua, and sweetened condensed milk. Now you've got me thinking about them and I may need to do some experimentation this weekend to come up with a keto friendly version. With my changing tastes in how I enjoy my coffee, I could see these making up extremely well with my usual morning coffee blend. Or maybe even a hazlenut or irish cream blend... mmmm...
Jigglerify???? THAT is a great word! I love it! I think that everyone should make it a goal to use jigglerify in a sentence today. :-)
If I eat this stuff, will it jigglerify the fat on my belly?
Bahahahahaha! That was exactly what I was thinking!0 -
I use unflavoured gelatin to make my own keto-friendly jello with the sweetener of my choice.
Instead of using artificially flavoured and coloured jello with whatever sweetener Jello decides, instead use herbal fruit teas with liquid stevia. I like raspberry hibiscus tea, blueberry tea, and peach tea. I serve it with heavy cream so I can have "peaches and cream". Pretty tasty.
If your carbs allow, you can also add a tiny amount of low-carb friendly fruits or fruit juices such as raspberry, lemon juice, lime juice.
I also make jello with low carb Kevita probiotic drink in their lime mojito flavour. Mmm mmm good!
-T.
0 -
All of the suggestions above are dessert type things. (I know - you did ask for desserts). My mom used to make something with chopped cooked chicken, chicken broth, cucumbers, celery, a bit of tomato juice and some tabasco. Heat the chicken with the broth and add some gelatin (I don't remember the exact amount),cool it, add the other ingredients, pour in a mold and refrigerate. She cut it into 4" squares and served it on a lettuce leaf. It was good. I have never made it myself, but you could experiment with something like that.0
-
@Teneko, @AreteAndWhimsy, @Sajyana
I think I'll jigglerify some Nesfruta! I learned about Nesfruta on another post, it is a water flavoring product. The problem is that you can't find it in the U.S. (see pic below). But, my Canadian friends have purchased (4) of them for me, I will get them tomorrow or Sunday.
I thank everyone for the suggestions. I like the idea of using my own sweetener, instead of Jello's (Aspartame).
I will post a new discussion ~ if it tastes good.
Then I would love to try the cheese cake. Great sounding recipe....
Thank you all!
Dan the Man from Michigan0 -
No Bake Lemon Cheesecake
2 tbsp soft Butter (room temp)
3 x 8oz container (240 gs ea.), Original Cream Cheese, softened at room temp.
1.5 tsp(s), Lemon juice - Raw (or to taste)
1.5 tsp, Vanilla extract
8oz (250 mls ea.), Double (heavy) Full Fat Cream
0.25 cup Sweetner (or to taste)
1 envelope (1 tbsp) Gelatine - Dry powder, unsweetened
I use a food processor because you can just add everything into the one bowl and it's really fast but you can use anything that beats/whips.
Whip the butter and the cream cheese and whip until creamy.
Add the heavy cream and whip until creamy.
Add lemon and vanilla and mix.
Add sweetener and mix.
Dissolve the gelatin in a couple of tablespoons of hot water.
Add the gelatin and mix thoroughly.
Refrigerate until firm.
I don't use a base and pour the cheesecake mix into whisky or wine glasses before placing into the fridge. It looks great and feels special.
To serve add some whipped cream and berries.
It seems like the same idea could be used for chocolate.
0 -
I've only used Knox to make jigglers. Jigglers, auto correct, not jugglers. I'm going to have to try a few of these recipes.0
-
I made one cup with some peach tea a couple nights ago. The instructions for the gelatin were terrible. The result was very stiff jello. I think I only used 1/2 the water I should of. I used 1 squirt of splenda and one pack of monk fruit. The taste wasn't very good and the texture was way too stiff. Back to the lab...
Dan the Man from Michigan
Keto / IF / Sedentary0 -
The way I make it with tea:
1 (7 oz) packet Knox OR 1 Tablespoon Great Lakes unsweetened gelatin(e)
8 oz (1 cup) HOT water for tea
1 or 2 bags of fruity tea
1/2 cup (4 oz) cold water for gelatin to "bloom".
16 drops (4 servings) of liquid stevia
If you want to add fruit juice or pureed raspberry, reduce the cold water by the amount of extra fruity stuff.
1 packet / 1 Tablespoon of gelatin will reportedly gel up to 2 cups of liquid.
Here is a picture of the jello with pureed raspberry:
Here is one of the lemon Kevita variety I make:
And here is the fancy chai gelatin with almond milk added to the gelatin portion, and heavy cream added to serve:
Hope this gives you some inspiration!
-T.
0 -
The chai gelatin pic is neat because in the bottom right corner, you can see how the almond coconut milk separated out a little from the chai tea to make layers. I think it looks almost as good as it tastes!
-T.
0 -
Thank you T! I'm not giving up, I just need help from experts like you....
Dan the Man from Michigan
Keto / IF / Sedentary0 -
Let us know how it turns out after your adjustments.
-T.
0 -
Bumping for the ideas.0
-
Ok, last night I made my first regular Jello. Pretty simple and tastes great. The difference is only the sweetener. I used Nesfruta (see a few posts up) ~ which has Sucralose (Splenda) in it. This is how I made it:
Boil enough water for one cup.
Pour exactly one cup of boiling water in a larger container (I use a 3 cup measuring cup)
Stir/mix well ~ 1 packet of unflavored gelatin
Add (2) squirts of Nesfruta
Add one cup of cold water
Pour into smaller container (with a lid),
Put in fridge until it sets
Before eating, add Redi-whip or 1-2 tablespoons of whipping cream
Yummy! Now that I can make my own jello, I'm gonna try my trick with the Coconut milk (replace cold water with it)
Commercial Jello contains Aspartame, I am trying to avoid it. Yes, I know that Sucralose may also lead to cravings, but it's not as bad as Aspartame healthwise.
I hope this helps,
Dan the Man from Michigan
Keto / IF / Sedentary
92 pounds down, 32 to go.
0 -
Wow! Love all the ideas. I never considered making my own gelatin dessert, but these look tasty.0
-
Now I want to make gelatin with this great smashberry tea I have. Definitely an idea, wheee. Also, coffee jello!! Maybe with some unsweetened cocoa.0
-
Sooo... I bought Knox gelatin, did some looking around to figure out my ratio of gelatin to liquid... and the internet lied to me!!! The "jello" I made is way too loose, apparently 1 pack to 2 cups liquid is iffy. I am going to let it set up overnight and see if that makes a difference, if not apparently you can gently reheat it, add more gelatin and let it re-set.
We shall see.0 -
I pinned this the other day, haven't made it yet
http://www.diabeticconnect.com/diabetic-recipes/general/4752-low-carb-chocolate-cheese-cake-snack0
This discussion has been closed.