Sugar-Free Gelatin

When my husband was diagnosed with type 2 diabetes, I started buying sugar-free gelatin or making gelatin dishes with unflavored gelatin and artificial sweetener. In my opinion, sugar-free gelatin by itself is like eating nothing. I add low-fat dairy products and fruit to mine. I know the additions up the calorie and carb count, but they also add calcium and vitamins–and flavor interest. Some of the recipes contain yogurt which is very good for people who are taking medications such as antibiotics that may affect the intestinal lining. When added to a flavored gelatin, it is disguised enough that I can get my husband to eat it. (Be sure to use yogurt with active culture.)

Shimmering gelatin salads and desserts are a bit of a throw back to the fifties; however, I have found the sugar-free versions great for adding a bit of interest sweetnes to a healthy meal. The recipes below will satisfy your sweet tooth without adding a lot of refined sugar to your diet. (If you are making these for a holiday buffet, you may want to double the recipes.)

Lemon Buttermilk Salad
(This sounds weird, but it is very good. My husband loved it.)

1 8-ounce can crushed pineapple (no sugar added), undrained
4 tablespoons water
.3 ounce package sugar-free lemon gelatin
1 cup buttermilk (the lowest sodium you can find)
1/4 cup chopped celery
1/4 cup pecan pieces

Put the pineapple and water in a small sauce pan and bring to a boil. Add the gelatin and stir until dissolved. Put the mixture into a medium-sized bowl and stir in the buttermilk. Chill until thickened but not firm. Stir in the celery and pecan pieces.

I like to use silicone muffin pans as a mold to make this into individual servings, or you can put it into a small casserole dish and cut into squares. Chill thoroughly until firm.

Strawberry Salad

Cooking Spray
.3- ounce package sugar-free gelatin
(Strawberry or mixed fruit)
3/4 cup boiling water
1/2 cup cold water
1 cup sliced strawberries
1/2 cup low-fat cottage cheese
Topping (optional)
1 cup sugar-free whipped topping
1/2 cup mayonnaise

Lightly spray a 8 x 8-inch glass casserole.

Dissolve the gelatin in the boiling water and stir 5 minutes or until the gelatin is completely dissolved. Add the cold water. Chill until thickened but not set. Stir in the strawberries and cottage cheese. Pour into the prepared dish. Chill until thoroughly set, about an hour.

Mix the whipped topping and mayonnaise and spread on top. Chill another 30 minutes. Cut into 9 squares.

Orange Cloud

11-ounce can mandarin oranges
(No-sugar-added)
.3-ounce package sugar-free orange gelatin
3/4 cup boiling water
1 cup yogurt

Drain the oranges reserving the juice. Dissolve the gelatine in the boiling water, stirring for 5 minutes until throughly dissolved. Add the reserved juice to the gelatin. Stir in the yogurt. Chill until thickened but not set. Stir in the oranges. Chill an hour or so or until firm. Spoon into serving dishes. (I use little ramekins.)

Mock Cheese Cake

Cooking spray
1 envelope unflavored gelatin
1/2 cup boiling water
1/2 cup lemon juice
1 cup non-fat plain yogurt
1 teaspoon grated lemon zest
1/2 teaspoon vanilla
1 cup sugar-free vanilla wafer crumbs
Sugar-Free whipped topping

Spray a small casserole dish or glass loaf pan with cooking spray.

Dissolve the gelatin in the boiling water. Add the lemon juice, yogurt, lemon zest and vanilla. Pour into the prepared dish. Sprinkle with the cookie crumbs. Chill until firm, about 2 hours.
Serve with sugar-free whipped topping.

Cherries in the Snow

Years ago I found this easy and elegant dessert on epicurious.com. It is a take off on the Asian dessert, almond curd. (Almond curd is actually made with almond milk and agar-agar.) I have revised the recipe to make it sugar free. Enjoy.

2 1/4 teaspoons unflavored gelatin
1/2 cup cold water
1 cup skim milk
1/3 cup measures-like-sugar sweetener
1/4 teaspoon almond extract

Spray a 8 x 8" square glass baking dish with cooking spray. In a large heat-proof bowl, sprinkle the gelatin over the cold water. In a sauce pan over medium heat, combine the milk and sweetener and bring to a boil. Whisk until the sweetener is melted. Whisk the milk into the gelatin mixture and add the almond extract. Continue whisking about five minutes until very frothy.

Pour the mixture into the prepared baking dish and freeze for 15 minutes to set the foam. Then refrigerate for an hour and a half or until firm. Cut into 1" squares and place, foam side up, on a serving plate. Spoon a bit of the cherries in wine sauce (below) over each square.

Cherries in Wine

1/3 cup tart canned cherries (no-sugar-added)
1/2 cup juice from the cherries
1/2 cup dry red wine
4 tablespoons plus 2 teaspoons measures-like-sugar sweetener
1/4 teaspoon almond extract
2 drops red food coloring

Sprinkle the cherries with 2 teaspoons sweetener and set aside. Combine the cherry juice, red wine and sweetener in a sauce pan. Simmer about 20 minutes, uncovered, until the mixture is reduced to 1/3 cup. Add the almond extract, food coloring and cherries. Stir to mix. Chill in the refrigerator.