Red, White and Blue Dessert Stars
2.2g
Net Carbs
12.0g
Protein
14.1g
Fat
1.3g
Fiber
209
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1/8 pinch Stevia
- 8 ounces Cream Cheese
- 1 cup Fresh Blueberries
- 10 tablespoons Xylitol
- 5 package (1 oz) Gelatin Powder (Unsweetened)
- 6 teaspoons Lemon Zest
- 1 cup Red Raspberries
- 1 cup Heavy Cream
Directions:
Note: The quantity of gelatin can be increased by 1-2 teaspoons in each layer of this recipe if a firmer texture is desired. Follow all other directions as written.
- Bloom 4 1/2 teaspoons (2 packets) gelatin in 1 cup cool water for 1 minute. Add 1 1/2 cups boiling water and stir to dissolve gelatin. Set aside.
- Puree raspberries with 4 tablespoons xylitol and a pinch of stevia. Add 1/2 cup of water and strain out the seeds (optional); add additional red food coloring if desired. Combine with the gelatin mixture and pour into a 9x13-inch cake pan and put in the refrigerator until set; about 1 hour.
- Bloom 2 1/4 teaspoons (1 packet) gelatin in 1/2 cup cool water for 1 minute. Add 1/2 cup boiling water and stir to dissolve gelatin. Add the lemon zest and set aside. Using a blender beat the cream cheese and 2 tablespoons xylitol in a medium bowl until fluffy. Slowly add the gelatin mixture and continue to beat until smooth. Add 1 tsp lemon extract (optional) and set aside.
- Whip the cream into stiff peaks adding a pinch of stevia. Fold the whipped cream into the cream cheese mixture until well blended. Pour over the raspberry gelatin layer and put back in the refrigerator for 1 hour.
- Repeat steps 1 and 2 for the blueberries. Add additional blue food coloring if desired. Pour this over the cream cheese layer and refrigerate for at least 2 hours. Using a cookie cutter, cut out the shapes desired or simply cut into 12 equal portions; garnish with additional berries if desired. Keep refrigerated until ready to serve. Can be made up to 3 days ahead. Refrigerate leftovers for up to one week.
