Spring is already here in its full charm. Birds are singing in the morning like crazy, most of the trees are fully green. Rapeseed fields are shining in the sun like gold (hmm maybe that’s Sting’s “Fields of gold”?). Air is so clear, that you might feel like you’re looking through some new fancy Instagram filter 🙂 And you can literally smell the freshness of spring in the morning rain. Everything starts to bloom, so we shall too.
Even corona virus won’t stop me from enjoying this amazing show.
Spring is my favorite season, and this year gives us an opportunity to enjoy it even more. Maybe not the usual way, BBQ-ing with friends and family, but in very private, intimate scale. So lets try to take from this time as much as we can, because it’s beautiful time even though it’s so horrible.
You can enjoy Spring with this yummy low sugar strawberry dessert, that you’ll be able to prepare in minutes (I don’t count waiting time). If you’re lucky enough to have a garden, you can sit in the sun and taste this strawberry deliciousness melting slowly in your mouth. It’s so light that you might feel like you’re eating a strawberry cloud.
My partner loves it so much, that I had to repeat it, and double the portion so he can enjoy it longer. It’s low in sugar (I’ve used “no sugar” jelly and only a bit of stevia), so it’s absolutely keto friendly, will be also great for those of you who has sugar issues. Also great for all who wants to lower sugar intake, but still be able to delight in something sweet.
Today I’ve prepared small graphic presenting a few interesting facts about strawberries. Enjoy reading and tasting!
keto/low sugar fluffy strawberry dessert
INGREDIENTS (for a small loaf pan)
- 2 x 11.5g no sugar strawberry jelly (for 570ml of water each)
- 300 ml whipping cream
- a few strawberries
- handful of blueberries
- 3 tsp stevia powder
First prepare jelly. Boil 285ml (1/2 pint) of water and pour to a bowl or jug (I’ve used my blender jug because it has measure). Always add jelly powder to boiling water, not opposite. Stir both jelly packs until dissolved and then make up to 570ml (1pint) with cold water. So it’s like two jellies in one. Cool down and put to fridge. Wait until it sets, but not 100%, we want to be able to mix it with whipped cream.
When your jelly is ready, whip the cream using handheld mixer, add 3 tsp of stevia powder. You can add more, but remember that jelly is very sweet already.
When cream is nice and thick, start adding jelly and mix with handheld mixer. It’s not going to get uniform if we use jelly that’s set. But thanks to that, you’ll get a lot of air into it, and dessert will be very light and fluffy. If you want more even and smooth consistency (but also more heavy) pour liquid jelly into the cream, but it needs to be completely cold.
Now remove leaves from strawberries and rinse your fruits under running water. Take a couple of strawberries to slice them. Make thin slices, so they easily stick to the pan. Now arrange them on the sides and bottom of the pan, add a few blueberries on the bottom.
Transfer jelly mix to the pan pressing it slightly so it covers whole pan. Put couple of strawberries inside. Even the surface, cover with a piece of cling film and put to fridge. Wait for about 3-4 hours, and your dessert is ready.
Place a plate on the top and flip it over, remove gently the pan, so that your dessert won’t fall apart. I’ve used silicon loaf pan, so it was quite easy to remove it.
NOTES: if it happens that you have a problem with removing it from the pan, I have 3 tips for you:
- Place a cling film all over the pan, then put all the ingredients. When you flip it over, pan will be easy to remove, cling film as well.
- Grease the pan first with some oil gentle in taste (so you’re not going to feel the taste on the dessert) – coconut will be great, sunflower or rapeseed will be fine as well. Just a very thin layer, so the pan will slide off easily.
- When you take your dessert from the fridge and flip it over, use your hair dryer to warm up the pan a little bit. It will melt the jelly tiny bit, and the pan will slide off.
Slice and serve. Enjoy!
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