Homemade Cranberry Gelatin

This ultra-low-calorie, tart, and refreshing gelatin is super healthy and super delicious!

  1. Place one-and-a-half cups (360 ml) luke-warm water into a saucepan and sprinkle the gelatin over the top. Let the mixture rest for five minutes to “bloom.”
  2. Add the Sola® sweetener to the gelatin and water mixture and place over medium heat. Stir the mixture thoroughly until the gelatin and Sola® dissolve.
  3. Place the cranberries and one cup of water into a food processor and blend until the cranberries break down and the water turns a vibrant red color. Pour the mixture through a fine mesh strainer to remove the cranberry skins.
  4. Pour the cranberry-flavored water, gelatin, and Sola® mixture into a large glass measuring cup or mason jar, add the lemon juice, and stir well. Add filtered water to the mixture until it measures four cups (960 ml), then stir well.
  5. Pour the mixture in to a mold of your choice (we used a Bundt cake pan) and place into the refrigerator to chill for at least four hours.
  6. Dip the mold into a bowl of warm water, hold a plate over the open side of the mold and turn the mold upside-down so that the gelatin slides out onto the plate. Decorate with fresh berries and serve.

*Total net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and Sola sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.

Information

Makes: 12 servings

Prep time: 15 minutes (plus 4 hours chilling)

Cooking time: 5 minutes

Ingredient

  • 10 ounces (285 g) fresh or frozen cranberries
  • 3 x (7.5 g) powdered gelatin packets (6 teaspoons)
  • Juice of 1 lemon
  • 1 ½ cups (285 g) Sola® sweetener
  • Additional filtered water

Nutrition

  • Calories (kcal) 37.22
  • Fat (g) 0.04
  • Saturated Fat (g) 0
  • Polyunsaturated Fat (g) 0.01
  • Protein (g) 1.13
  • Carbohydrates (g) 26.63
  • Dietary Fiber (g) 1.11
  • Soluble Fiber (g) 0.02
  • Total Sugars (g) 1.00
  • Sola® Sweetener (g) 23.75
  • *Net carbs (g) 1.75
Posted in Recipes By

Sandra Pulido