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.
3 boxes of sugar-free jello (4 servings each) is needed to fill 6 cup ring mold. Using jello mold instructions and adding fruit will bring the jello mixture to the top of the mold.To serve, cut the jello into slices and spoon the cream filling on top. **Dairy Free Option - fill the ring hole with sweetened whipped coconut cream instead of the cottage cheese mixture.