Blueberries and Cream Jello Ring

Preparation 10 minutes Cook Time 15 minutes Serves 12     adjust servings

 Let's get wild with wild blueberries. This low carb Jello Ring is a fun and healthy take on a totally retro dessert. Whether you call it stained glass jello, jello cake, or gelatin dessert, it's an eye-catching summer recipe.


Blueberry Jello

  • 1 3/4 cups Wyman's frozen wild blueberries
  • 2 cups water
  • 1/2 cup powdered Swerve Sweetener
  • 2 tbsp grassfed gelatin

Vanilla Jello

  • 1 cup water
  • 2 tbsp grassfed gelatin
  • 1 cup heavy whipping cream
  • 1/2 cup powdered Swerve Sweetener
  • 1 tsp vanilla extract
  • Additional 1/4 cup frozen blueberries (optional)


Blueberry Jello:

  1. Line a 9x9 square baking pan with parchment paper and set a fine-mesh sieve over a medium bowl.
  2. In a medium saucepan over medium heat, combine the blueberries and water. Bring to a boil and then reduce the heat and simmer 10 minutes. 
  3. Pour the mixture into the sieve and press on the solids to release as much juice as possible. Transfer all the liquids back into the pan. Whisk in the sweetener and gelatin and bring back to a simmer, whisking continuously until they have completely dissolved. 
  4. Pour the mixture into the prepared baking pan and refrigerate until firm, about 2 hours. Cut into cubes.

Vanilla Jello:

  1. In a medium saucepan over medium heat, bring the water to just a simmer. Add the gelatin and whisk briskly to dissolve.
  2. Whisk in the cream, sweetener and vanilla extract. Allow to cool to lukewarm (should be still liquid and not really beginning to firm up).

To Assemble:

  1. Lightly spray a bundt pan or jello mold with coconut oil spray and wipe out the excess (you want it very lightly greased but you should not be able to see drops of oil or they will show up on your final product).
  2. Pour about 1/3 of the vanilla mixture into the mold and sprinkle with the blueberry jello cubes. Pour the remaining vanilla mixture over and sprinkle with some of the extra wild blueberries, if using. Refrigerate until firm, about 2 more hours.
  3. To release, fill a large bowl or your sink with very warm water (not hot or boiling). Place the whole pan into the water so that it comes up the sides but not over the top of the pan (you don't want water to actually touch the jello), and let sit 20 to 30 seconds. Remove from the bowl and cover with a serving platter, then flip upside down together. Give a few good shakes and the ring should release in one piece.


Recipe Notes


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