gelatin and cream cheese dessert
Hello Keto family, I wanted a jelly and I took on the task of inventing this keto style, this is cream cheese and with strawberry jelly on top filled with strawberries and blueberries in the center, it's amazing, it's delicious for the strawberry one.
2 cups of water
1/3 cup sugar I used lakanto
20 drops of sweet Drops
3 tablespoons strawberry flavor
3 drops of red
24 grams of Grenetina sinsabor is the equivalent of 3 large tablespoons. Bring the water to a boil. Add the sugar when it is boiling. Remove it from the heat. Add the artificial flavor and color and add the previously hydrated gelatin and a little Cold water is put in the mold that is going to be used a little, you take it to the refrigerator to set a little and you put the strawberries in it then you add the rest of the strawberry gelatin until the strawberries are covered. We leave it in the refrigerator while we prepare the cheese gelatin For that one, we leave it in the refrigerator while we prepare the cheese jelly for that one.
1 cup of almond milk
1 cup half&half milk
2 8-ounce packages cream cheese
1/2 cup of sugar allowed, I know the one from lakanto
16 grams of gelatin is the equivalent of two large tablespoons
1 teaspoons vanilla
1/4 cup of water is used to hydrate the gelatin in the water for about 10 minutes. We put it in the Micro for 20 seconds. In the blender, we add the milk, the cheese, the sugar and grind it well and add the melted gelatin and then add it. the mixture to the strawberry gelatin that should already be hard like Tip, I only added half of the white mixture and to the other half I added about three tablespoons of Nestella so that it would have three flavors and I added the Nestella mixture just above so that disassembling it from just below I hope you explain it to me is really delicious they don't ask for anything from the normal one I hope you can make it I promise you that you won't regret it supe cream delicious date and the best with all the ingredients allowed As a clarification You can change the amount of sugar depending on each person's taste.
Creating a delicious keto dessert that feels indulgent yet fits your lifestyle is always a win, and this strawberry cream cheese gelatin is definitely one of my latest obsessions! You might be wondering how to get those perfect, distinct layers, or perhaps how to adapt it further. Let me share some of my personal tips and tricks I've picked up along the way to make your gelatin dessert even more spectacular. First off, let's talk about the magic of layering, especially if you're aiming for something similar to a traditional Mexican jello with cream cheese. The key is patience! After pouring your first layer (like the vibrant strawberry jelly), make sure it's completely set but not frozen before adding the next. I usually test it by gently touching the surface; if it’s firm and doesn't stick to my finger, it's ready. If you're using a beautiful fluted, ring-shaped mold as I often do, chilling it well between layers helps define that stunning appearance. For a truly professional look, lightly oil your mold before starting – a tiny bit of neutral oil on a paper towel does the trick for easy unmolding later. Now, about that luscious cream cheese layer – it’s what gives this dessert its “cheesecake gelatin” vibe! To ensure it's silky smooth and sets perfectly, make sure your cream cheese is at room temperature before blending. This prevents lumps and helps it incorporate seamlessly. Some people even like to add a touch more vanilla or a tiny pinch of lemon zest to the cream cheese mixture to brighten up the flavors. And if you're feeling adventurous, that brownish Nestella-flavored middle layer I experimented with? It adds another dimension of flavor! You can achieve a similar effect by dissolving a small amount of sugar-free caramel or chocolate syrup into a portion of your cream cheese mixture before adding extra gelatin – just ensure the ratio of gelatin is still right for setting. For those who love other fruits, while strawberries and blueberries are fantastic, you can absolutely experiment with other keto-friendly options. Raspberries, blackberries, or even thinly sliced kiwi (though kiwi can sometimes prevent gelatin from setting, so test a small batch first!) can be lovely additions. Just be sure to use fresh or thawed, well-drained frozen fruit to avoid excess water. When I'm placing the fruit, I like to arrange some along the bottom of the mold for a pretty top when flipped, and then scatter more throughout the layers. This ensures every slice of the dessert, especially when it's beautifully sliced, has a delightful fruity burst. Finally, when it comes to serving and presentation, don't rush the unmolding! Once fully set (I usually leave mine overnight for best results), dip the bottom of your mold in warm water for about 10-15 seconds. Then, place your serving plate on top and invert quickly. If it doesn't release immediately, gently pry the edges with a thin knife or spatula, letting air in. This will give you that show-stopping presentation, revealing all the gorgeous layers and embedded fruits. Enjoy your homemade, easy, and incredibly satisfying keto gelatin masterpiece!
