The Low Carb Luxury Online Magazine 

MARCH 14, 2003     PAGE FIVE      
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Keto Spaghetti

Daskalides Sugar Free Chocolate
                                Questions & Answers

                                        "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!)


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
  • 1/2 teaspoon lemon juice
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.

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Low Carb Luxury Review :: December 3, 2002.

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