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"It's important to
watch what you eat...
Otherwise, how are you going to get it into your mouth?"
— Matt Diamond
I love Jell-O and always made it for my family and myself before we went low-carb. Now we've had to go to the sugarfree Jell-O which still
tastes good, but the Nutrasweet gives me really bad headaches and I see that Dr. Atkins recommends against it. Is there a Splenda sweetened
gelatin brand that I should be looking for, or is there a way to make my own?
Missing The Jiggle (just not the one on my hips!)
Brandy
Actually, Brandy, several of my readers have sent me recipes for making it yourself with Knox Unflavored Gelatine and
DaVinci Gourmet Sugarfree Syrups. I'll share that recipe below. There was a brand of gelatine that we low carbers could get
for a time that was Splenda sweetened. It was called "Cottees", and was an Australian import. But it's no longer
being imported into the states (or elsewhere as far as I know.) So the method below is a good alternative and while it takes
more time, it actually affords you more flexibility in flavors, sweetness, and strength.
Gelatin ala DaVinci
Combine in a shallow dish:
- 2/3 cup water
- 2 packages Knox unflavored gelatine
Stir to mix. Allow to sit for 5 minutes.
Combine in a large measuring cup or small bowl:
- 1 cup DaVinci Gourmet Sugarfree Splenda sweetened syrup
(pick your flavor!)
- 1 cup water
Microwave until almost boiling. Pour hot syrup mix into softening gelatine and stir well.
Place syrup/gelatine mixture in microwave and heat an additional 2 to 3 minutes. Remove from microwave and
stir well, being careful to stir all the way to the bottom of the bowl. Repeat heating and stirring for
5 to 8 minutes (until ingredients are completely mixed.) Add lemon juice and stir again.
Allow to cool until it reaches room temperature. Refrigerate for 6 to 8 hours. Enjoy!
Finished gelatine will be less "clear" than commercial Jell-O Brand. Feel free to boost colors when using syrups that
are not heavily colored, with plain liquid food coloring.
Delivered Right To Your Door Nationwide!
Best Of All... They Go From Freezer To Table In About 10 Minutes!
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"A rather splendid company called
Home Bistro have put their talented chefs Dennis Chauvin and Scott Stillman to work on
creating complete low carb meals that would rival most fine restaurants. ...these meals
are exceptional. Our kudos to the chefs."
— Low Carb Luxury Review :: December 3, 2002.
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