Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon grass-fed gelatin
  • 5 Tablespoons water (divided (2 cold, 3 boiling))
  • 2 cups fresh or frozen raspberries
  • 1/3 cup low carb sugar substitute (or erythritol)
  • 1/8 teaspoon stevia
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract

Instruction

  • In small cup, sprinkle gelatin over 2 Tablespoons cold water; let stand a minute or so to soften. Add 3 Tablespoons boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
  • Cook raspberries, erythritol, and stevia over medium low heat until sweetners are dissolved. Cool, then remove seeds by pressing mixture through a fine metal strainer basket with a spoon. Stir in gelatin and set aside.
  • Whip cream with vanilla extract until soft peaks form. Gently fold in raspberry mixture. Spoon into 6 dessert cups. Serve with chocolate sauce over top, if desired.