About a month ago, the keto and xxketo subreddits were awash with a ton of posts pertaining to the benefits of gelatin towards weight loss. You can go read some stuff about it here, but long story short: we’re not getting enough gelatin through natural food sources anymore, so we can supplement it for help with weight loss and overall health benefits.
As I was currently in a stall that had lasted since February, and people were claiming left and right that adding gelatin to their diet made them drop pounds overnight, I decided that I needed to go ahead and try some. Many people were mixing plain gelatin into their coffee, or into their bone broth. Being one of the strange ketopians who consumes neither of those things (I’ll drink chicken broth in the winter but it’s too damn hot right now for me to want it, thank you very much), I decided to try getting mine from another readily-available source: jello. Specifically, sugar free jello.
But see, I’m not the world’s biggest fan of jello. I find it boring… in my mind, I equate it with school lunches and hospital food. It’s bleh and I don’t care to eat it very much. However, my interest was piqued when someone suggested mixing it with cream. If you mix strawberry flavoring with cream, that’s like strawberries-and-cream! And that’s delicious! And let’s not even talk about mixing orange with cream and creating dreamsicles. Holy shit. I had to try that. Maybe with the added fat, it might even be filling, a word no one has ever used to describe jello.
I couldn’t decide which to use, sour cream or heavy cream. Finally I decided to do what I normally do when I can’t make a decision: use em both. Go half and half. It turned out to be a good decision because these things are pretty tasty. And the sour cream has a good deal less calories than the heavy cream, so you kind of get the benefits of the heavy cream’s excellent fat content and the sour cream’s excellent calorie density. Or something like that.
The major downfall? Much like any of the quick-and-easy dishes I throw together, this bastard is ugly. Like, my coworkers are used to me eating delicious stuff that looks roughly like dog vomit, but this brought it to a whole new level. I was constantly getting asked about my containers of gelatinous goo. But I’m proud to say that everyone who was brave enough to try a spoonful said it was delicious! I think it helps that down here in the South, we’re big on making salads-that-aren’t-really-salads, and we have a lot of “salads” that are composed of jello. My Meemaw even makes some sort of orangey fluff that is similar to this, and it’s real popular at holidays.
This recipe makes about 4 cups worth of fat bomb / dessert / gelatin delivery system. I’ve never actually measured, and I don’t remember what size containers those are, but I’m pretty sure that when you add 2 cups of water to 1 cup of sour cream and 1 cup of heavy cream you get 4 cups of stuff, so that seems legit.
- 1 LARGE box of sugar free jello in whichever flavor you fancy (.6 oz box)
- 2 cups of boiling water (not depicted, obv)
- 1 cup of sour cream
- 1 cup of heavy cream
If you have a small box of jello (.3 oz box), halve the rest of the ingredients and continue on!
Bring 2 cups of water to a boil and add it to the jello powder. Follow the directions on the box, which say something like “whisk briskly for 2 minutes.” I pay very close attention to that rule, because I read that some people who mixed their jello with cream saw separation of layers later on. I have not had that issue, and I think it is because I whisk dramatically for an extended period of time.
Why the hell haven’t I put this in my KitchenAid yet? I need to do that.
Add in 1 cup of sour cream. Whisk as if your life depended on it, until fully incorporated. Then whisk some more.
Add in 1 cup of heavy cream. You got it, whisk whisk whisk all day long, whisk whisk whisk while you sing that song.
I’m definitely putting this shit in the KitchenAid next time.
Edited 2/19/18 – I put this in my KitchenAid, and it was glorious. I just dumped everything in all at once and whisked at a medium speed! This left both of my hands free, so I could eat cheese while I watched it whisk. 10/10 would recommend this method.
Distribute equally amongst 4 containers. To be perfectly honest, sometimes I only eat half of a container at a time. So you could probably even be happy with a half-cup serving, if you have that size container and that suits your fancy. Or make ginormous portions. I don’t care!
Chill for x amount of time until set. I don’t even know how long that is, people. I make these on Sunday and eat them throughout the work week. I’d let them set for at least 12 hours, if I were to hazard a guess.
So far I’ve tried Strawberry, Orange, Strawberry-Banana, and Raspberry. My favorite is definitely the orange – dreamsicle flavored. Be aware that the cream will alter the color of the finished product… so your brilliant red strawberry jello will look like a solidified blob of Pepto Bismal. It’s not pretty, folks. The orange is definitely the most attractive in my opinion.
But that’s not what matters, right? It’s the nutrition that’s important. And while I can’t say that these have helped me lose weight faster, I did finally break my stall, and they are quite tasty little snacks. I’ve gotten into the habit of eating one on my first break at work, and deeming it my breakfast. Maybe when it gets cold outside I’ll switch back to bulletproof tea and start mixing gelatin into that. Until then, these are a nice little cold dish. You may even enjoy them as a dessert. At 330 calories, 30 grams of fat, 3 grams of protein, and 2 net carbs each (4 if you consider that there is <1 carb in each serving of heavy cream), they’ve got enough heft to them to stick to your ribs rather than jiggle all the way down.
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