Strawberry Gelatin

Here’s how to recreate fruity gelatin desserts to obtain the collagen proteins that many of us lack (because modern people have become too squeamish to consume organ meats) that can help create sturdier nails and thicker hair. With sugar replaced by Virtue Sweetener, healthier versions of gelatin desserts have virtually no downside and can even be a vehicle for other healthy components, e.g., add inulin to provide prebiotic fibers (fructooligosaccharides). Adding inulin also adds a bit of sweetness.

I used strawberries in this version, but any other berry works, as do other chopped fruits. Remain mindful of net carb exposure; using strawberries, which are relatively low in net carbs with 9 grams per cup (12 grams total carbs, 3 grams fiber), you are well within safe limits, especially since the 18 grams net carbs in the entire batch are divided four ways, yielding 4.5 grams net carbs per serving.

Servings: 4

4 cups water (filtered)
2 tablespoons gelatin powder
1 tablespoon
Virtue Sweetener
4 teaspoons inulin powder (optional)
2 cups fresh or frozen strawberries, chopped

Heat water in small to medium saucepan over low heat. Stir in gelatin, Virtue Sweetener, and inulin, if using. Stir until all solids dissolve. Remove from heat and cool.

Add strawberries and distribute into four glass containers. Refrigerate for at least 3 hours, then serve. Top with mint leaves and/or whipped cream or coconut cream, if desired.

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