Easy Low-Carb Strawberry & Cream Jellies

by KetoDietApp.com

Step 1Split the gelatin between 2 small bowls. Add equal amounts of water to each bowl (simply divide the total amount in half).

Step 2Blitz the strawberries in a blender until smooth.

Step 3Place the blitzed strawberries into a muslin cloth and squeeze out the juice. Discard the pith, or keep it if you don't mind that your jellies won't be smooth.

Step 4Add all the cream or coconut cream to a pan. Warm on medium-low heat for 1 minute. Careful not to boil.

Step 5Add 1 bowl of bloomed gelatin and stir until melted. Then, turn off the heat and add the optional vanilla and sweetener. (If using powder rather than essence, it will turn the milk slightly brown so they won’t be as white but still taste good.)

Step 6In another pan, add half the strawberries. Simmer on a medium-low heat for about 30 seconds and then add the other bowl of bloomed gelatin. Stir until melted.

Step 7Turn off the heat and stir through the remaining strawberry mix and sweetener if using one. Skim off any frothy top with a spoon if there is any. (Splitting the strawberry mix in this way makes sure the jellies stay nice and bright in colour.)

Step 8Place the cream and berry mixes into two separate jugs and pour into your silicone moulds, or carefully spoon from the pan.
Note: You could either do all coconut and berries in separate jellies or layer them to have a strawberry-cream layer jelly. To layer them, fill each jelly mould half way starting with the strawberry layer. If you use coconut instead of cream it won’t work starting with the coconut layer because of its texture so always best to start by pouring in the strawberry first. You may need to gently heat the strawberry layer just in case it solidifies before adding on top of the cream layer.

Step 9Place in the fridge to par set for 30 minutes then add the cream layer and chill for another 2 hours to fully set. If you’re making all one flavour per mould, place in the fridge to set for 2 - 3 hrs.

Step 10Store in the fridge in an airtight container for up to 5 days.