Low Carb Stained Glass Window Jello
- 3 (0.3-ounce) boxes (25.5g) sugar free instant jell-o (various flavors)
- 1 cup (237g) water
- 1 packet (about 2 1/4 to 2 1/2 tsp) (7g) gelatin powder
- 1 cup (238g) cream, heavy whipping
- 1/4 cup (50g) 'Swerve' or other sugar equivalent
Preparation time 30mins
Cooking time 45mins
Adapted from djfoodie.com
Follow the instructions on the instructions on the box for each flavor, but use half the water suggested. If the box asks for 2 cups of water, use only 1.
Place the hot jell-o mixture into 3 molds and place into the fridge (I used loaf pans).
About 4 hours later, the jell-o will have solidified. Use a butter knife or spatula to "score" the jello. Cut cubes into all of it.
Dump all the jell-o cubes into a larger container (I used a fairly wide Tupperware container). Carefully mix them, so they are evenly assorted. Set in the fridge.
In a medium sized mixing bowl, add ½ cup of cold water. Evenly sprinkle the gelatin over the surface of the water. Set aside to "bloom" for 5 to 10 minutes.
While the gelatin bloom, bring your cream and remaining ½ cup water up to a boil. Whisk in your sugar equivalent and salt. Make sure it is dissolved.
Pour your hot cream mixture into the gelatin and whisk. Whisk until the gelatin is completely dissolved.
Allow the gelatin to sit out until it is cooled down (about room temperature). You can start this process in the fridge, but it can start to solidify around the edges. It's a safer approach to just let it sit on the counter and cool for about 30 minutes. The idea is to pour it over the chilled cubes, without the warm mixture melting the cubes, causing them to bleed. If it's too cool, the creamed gelatin will solidify.
When the creamed gelatin is cool, pour it over the assorted jell-o cubes. Chill for about 4 more hours.
Cut and serve!
Calories Fat Protein Carbs Fiber SA's Net Carbs
Per Serving: 96.45 8.8g 2.3g 5.7g 0g 5g 0.7g