BARBO'S CREAMSICLE JELLO
1 small package sugar free orange gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup heavy cream
Put the gelatin mix in a medium bowl; add the boiling water. Stir 2 minutes. Stir in the cold water and cream until blended well. Cover and chill at least 4 hours, until set. As it chills, the gelatin will separate into two layers; one creamy and one clear.
Makes 3-4 servings
Per 1/3 Recipe: 143 Calories; 15g Fat; 2g Protein; 1.5g Carbohydrate; 0g Dietary Fiber; 1.5g Net Carbs
Per 1/4 Recipe: 108 Calories; 11g Fat; 2g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
(see my comments below)
I'm not a big fan of Jello but I was curious to see if this really would separate into layers. I've tried other Jello recipes over the years that claimed to form layers but they never did for me. I'm pleased to say that this one really works. I think that the difference with this recipe is that the cream is added in liquid form rather than being whipped and folded into the Jello. If I make this again, I will make it in individual crystal goblets or wine glasses to show off the pretty layers.
I only gave this 3 stars because Jello doesn't excite me much, but for Jello lovers, this could easily rate 4-5 stars for simplicity and fun presentation. My friend, Barbo, posted this old classic at Low Carb Friends. She said that she also likes this with raspberry Jello. Click the photo to see a close-up.
UPDATE 7/29/12: I made this again with raspberry jello. While it was tasty, there was almost no clear layer this time. I wonder if using less cream would make a difference since the clear layer also wasn't very large the first time I made this.
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