Try Low Carb Cream Filled Raspberry Jello recipe for a delicious sugar free dessert or side dish. Perfect for your holiday table, picnics and parties!
Dreaming of adding a festive dessert to your holiday table but watching your carbs? How about an easy Low Carb Cream Filled Raspberry Jello mold! It’s a showstopper that’s totally guilt-free with only 6.4 carbs per serving. It’s made with sugar-free jello, so no worries that your diet is blown. And the fluffy cloud in the center is a blend of cottage cheese and sweetened whipped cream that tastes as good as it looks.
I got the idea for this dessert from a dish my mom made for us as kids, called Cottage Cheese Delight. She would put cottage cheese, honey and vanilla in the blender and pulse until it was smooth. Then into dessert cups, drizzle with honey and that was it. To me, it tasted like cheesecake filling! Yum. Fast forward to now where a dessert like that feels a little too heavy. I think each of the servings back in the day contained at least a cup, maybe more, of cottage cheese each! Thanks Mom! Anyway, to make this filling fluffy I used whipped cream and erythritol and left out the honey.
As for the jello, a trip to a second-hand bookstore was my jello inspiration. Have you ever looked thru an old cookbook and thought “who would ever eat that”? In one of the books there was a recipe for lime jello, served in squares with a half pear inside each slice, then topped by a large dollop of mayonnaise. Hmmm. It got me started thinking about jello and fruit and what could take the place of the mayonnaise. Why, a new take on my moms dessert, of course!
HOW TO MAKE LOW CARB CREAM FILLED RASPBERRY JELLO
To make this dessert, you will need a 6 cup ring mold. If you have one that is smaller or larger, you will need to adjust the number of jello packets to use to fill up the mold. No ring mold? Line a cake pan with plastic wrap, leaving a large hangover of wrap around the sides. Fill the pan with the liquid jello and proceed with the directions to chill and add the fruit. When the jello is firm, flip the pan over, remove the plastic and spread the cottage cheese mixture over the top to make a second layer. Cut into squares and garnish with more raspberries to serve.
Avoid using ice cubes to make molded gelatin that will be unmolded for serving. The ice cube method may result in too much or too little water being added and your jello may not be firm enough (will collapse) or be too firm (may crack) when you slip it out of the mold. Using just cold measured water will get you a perfect result every time.
The jello is ready for the fruit when it has the consistency of unbeaten egg whites or about 90 minutes of chill time. If using frozen raspberries, be sure to drain and dry them before adding. The extra liquid could cause the gelatin to not firm up or set.
Use a food processor or blender to smooth the cottage cheese. When I made this the first time, I got lazy and tried to use a hand mixer. I mean, it was already out from beating the whipped cream so why not, right? Anyway, the hand mixer won’t get the cottage cheese completely smooth. The choice is yours.
Add your sweetener to both the cottage cheese and whipped cream. You will get a nice, sweet taste from every bite that way.
**Dairy Free Option – fill the ring hole with sweetened whipped coconut cream instead of the cottage cheese mixture.
IS JELLO GOOD FOR YOU?
The jury is still out on the good or bad concerning sugar-free jello. There are those that believe it is great for hair and nails because it contains gelatin, and can aid in weight loss by satisfying cravings for sweet. The flip side are known issue with the aspartame and dyes listed in the ingredients.
Basic Pros and Cons of Eating Jello
Pros – Low in calories (sugar-free version), easy to digest, contains a little bit of protein and may have some health (and beauty) benefits, usually fat-free.
Cons – no real nutritional value, not vegan friendly, contains artificial additives, may cause allergic reactions in some people.
Jello can be a good diet choice if you eat a small portion instead of a big bowl of ice cream, but as in most things, consume in moderation.
LOW CARB CREAM FILLED RASPBERRY JELLO
SAVE TO PINTEREST FOR LATER
Low Carb Cream Filled Raspberry Jello
- 3 0.3 ounce boxes sugar free strawberry jello
- 3 cups boiling water, 1 cup per box of jello
- 2-1/4 cups cold water, 3/4 cup per box of jello
- 8 ounces low fat 2% cottage cheese
- 1 cup heavy cream
- 1/2 cup erythritol or similar sweetener, divided
- 1 tsp vanilla extract
- 1 cup fresh whole raspberries, + more for garnish
- Prepare jello mix for mold according to package directions. Directions usually reduce cold water to 3/4 cup to mold the gelatin.
- Pour jello into 6 cup ring mold, cover and refrigerate until just starting to thicken – about 90 minutes. Jello will have the consistency of unbeaten egg whites.
- Place raspberries on top of jello in mold and push fruit down into the mold using a wooden skewer or spoon handle.
- replace cover and continue refrigerating until jello is firm.
- Keep refrigerated until ready to fill and serve.
To Make Cream Center Filling:
- Into the bowl of a food processor, add cottage cheese and 1/4 cup sweetener. Pulse until cottage cheese is smooth.
- Pour cream into a medium bowl. Beat with hand mixer until soft peaks start to form. Add 1/4 cup sweetener and vanilla and continue beating until stiff peaks form.
- Add the cottage cheese mixture to the whipped cream and gently stir to combine. Taste for sweetness and add more sweetener as needed.
- Unmold jello onto serving plate. Fill center of jello ring with prepared cream filling. Garnish with raspberries and serve.
NUTRITION INFORMATION PER SERVING
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