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    Home » Gluten Free » Blueberries and Cream Jello Ring

    Published: Jul 23, 2017 · Modified: Mar 24, 2018 by Carolyn

    Blueberries and Cream Jello Ring

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    841 shares
    Jump to Recipe Print Recipe

    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. This post is sponsored by Wyman’s of Maine. 

    Let’s discuss wild blueberries for a second here. I am becoming convinced that they should be renamed wild Purple-berries. Oh sure, so they look all blue from the outside. Or really, a deep, deep indigo. But they bleed purple all over. Cook them, and you get purple juice. Stir the into a cake or a muffin batter, and you get purple swirls. They stain your fingers (and your clothes if you’re not careful) a distinct purple. Especially the frozen wild blueberries, which I love to keep on hand at all times for smoothies and baking and just general snacking. . My kids love to eat them right out of the bag and their purple-tipped fingers are a dead giveaway that they’ve been into the freezer.

    Keto gelatin dessert with blueberries and cream.

    I think I’ve told you that my dad was a serious wild blueberry lover. Apparently he passed that trait on to his grandchildren in spades. So I always purchase the big bag of Wyman’s Wild Blueberries and quite honestly, it doesn’t last that long in my house. And thank goodness, because as a mother of three kids (two of which are pre-teens now!), I am in that age old battle of trying to get them to make healthy choices. I’d love to tell you that, as a healthy low carb food blogger, I have it all figured out and I can get them to eat good stuff all the time. But it’s simply not true and I can use all the help I can get.

    Fun and funky blueberry jello ring. Low carb and sugar-free.

    So wild blueberries to the rescue! They are pretty amazing little purple berries, with more antioxidants than almost all other fruits and vegetables. Wyman’s recently challenged me to “get wild” with my wild blueberry recipes. And I confess I was a bit stumped. I can think of all sorts of uses for wild blueberries but they all seem pretty darn tame. Pancakes, muffins, scones, cakes, smoothies, ice cream, popsicles…distinctly un-wild stuff. I considered drinks and cocktails, being the wild party animal that I am (not so much) but I have a low carb blueberry mojito recipe already.

    Easy fun and kid friendly, this low carb gelatin dessert is made with wild blueberries and fresh cream.

    I decided to go a slightly different direction and do a fun and “wild” dessert that looks super cool and eye-catching. It is actually very retro and old school, and yet still very much out of my realm and my comfort zone. I guess you could say that for me, this Blueberries & Cream Jello Ring is really quite wild. It’s fun, it’s funky, and it tastes like blueberry ice cream! Wild blueberry ice cream. It’s a great way to get all the amazing anti-oxidant benefits of those purple-berries, as well as the gut-healing properties of grassfed gelatin.

    Low Carb Blueberry Jello Ring

    Blueberries and Cream Jello Ring

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    2 hours
    Total Time: 2 hours 25 minutes
    Servings: 12
    Calories: 95kcal

    Ingredients

    Blueberry Jello

    • 1 ¾ cups Wyman's frozen wild blueberries
    • 2 cups water
    • ½ cup powdered Swerve Sweetener
    • 2 tablespoon grassfed gelatin

    Vanilla Jello

    • 1 cup water
    • 2 tablespoon grassfed gelatin
    • 1 cup heavy whipping cream
    • ½ cup powdered Swerve Sweetener
    • 1 teaspoon vanilla extract
    • Additional ¼ cup frozen blueberries optional

    Instructions

    Blueberry Jello:

    • Line a 9x9 square baking pan with parchment paper and set a fine-mesh sieve over a medium bowl.
    • 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. 
    • 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. 
    • Pour the mixture into the prepared baking pan and refrigerate until firm, about 2 hours. Cut into cubes.

    Vanilla Jello:

    • In a medium saucepan over medium heat, bring the water to just a simmer. Add the gelatin and whisk briskly to dissolve.
    • 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:

    • 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).
    • Pour about ⅓ 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.
    • 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.
    Nutrition Facts
    Blueberries and Cream Jello Ring
    Amount Per Serving (1 /12th of ring)
    Calories 95 Calories from Fat 64
    % Daily Value*
    Fat 7.06g11%
    Carbohydrates 3.74g1%
    Fiber 0.7g3%
    Protein 2.52g5%
    * Percent Daily Values are based on a 2000 calorie diet.

    Many thanks to Wyman’s of Maine for partnering with me to bring you this recipe.

    841 shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Patti Pike says

      June 21, 2018 at 5:17 am

      5 stars
      I have your cookbook Everyday Ketogenic Kitchen (which I adore, BTW) and I noticed in some recipes there, which led me here, that you call for grass-fed gelatin. I have a product by Great Lakes Gelatin that is called collagen hydrolysate. Can I use this for the gelatin in your recipes? Or can I use just plain unflavored gelatin?

      Thanks for creating such marvelous recipes. In my book, you are the queen of Keto cooking and baking. Can’t wait for your next cookbook.

      Reply
      • Carolyn says

        June 21, 2018 at 1:49 pm

        If it’s the green can, then it’s not the same thing and it won’t gel. It’s meant to dissolve easily. You want the orange can from Great Lakes for gelatin.

        Reply
        • Patti Pike says

          June 24, 2018 at 6:04 am

          Thanks. Unfortunately, it is the green can. Will plain unflavored gelatin by knox work. I do have some of that.

          Reply
    2. Erica says

      April 04, 2018 at 2:32 pm

      We really liked this conceptually, and will make it a bit differently in the future. 4 T of Great Lakes gelatin in 4 cups of liquid made for a pretty firm mold, even after sitting at room temp for 30 minutes. The blueberry gelatin was so pretty, but also very mild in flavor. I think I’ll try 4-5 teaspoons of gelatin in each component next time, and I want to try strained strawberry purée in lieu of the blueberry “tea.” It’s such a nice dessert idea, I’m sure I’ll make it again! Thank you, Carolyn.

      Reply
    3. Anat says

      October 15, 2017 at 12:38 pm

      I made it for the weekend it tastes delicious ? I have thanks for that amazing recipe

      Reply
    4. it came out perfect and it was delicious. Thank youjanet says

      October 03, 2017 at 10:23 pm

      Made this! it came out perfect and it was delicious. Thank you

      Reply
    5. I made this with fresh blueberries(couldn't wait :D) it turned out delicious! Only thing, I didn't wait until vanilla jello was cool enough, poured it over the blueberry and it turned into this layered jello instead. Will make again soon! says

      August 01, 2017 at 6:41 am

      Hi Carolyn,

      could you use fresh blueberries instead of frozen? does that alter the amount of liquid you will need?

      Reply
      • Carolyn says

        August 01, 2017 at 8:44 am

        I think it would be fine with either.

        Reply
    6. Margaret L Skinner says

      July 30, 2017 at 5:46 pm

      I love Jello, I have never tried the blueberry. I like the part of low carbs. This is a must make desert for me.

      Reply
    7. Christine says

      July 30, 2017 at 1:35 pm

      Could both of these Jello’s be made/combined as One? …..Set up as one?

      Reply
      • Carolyn says

        July 31, 2017 at 9:03 am

        Sure.

        Reply
    8. Candace @ Cabot says

      July 24, 2017 at 6:36 am

      It’s blueberry season in my yard. I’m going to have a huge crop, so a new recipe is always welcome. This one looks like such fun. Perfect for summer. I LOVE light desserts like this one!

      Reply
    9. Lisa says

      July 23, 2017 at 8:26 pm

      Dies it have to be grasses gelatin? I haveknox gelatin.

      Reply
      • Carolyn says

        July 23, 2017 at 9:58 pm

        You can use that but you need to dissolve it in a little cold water first, before mixing it and bringing it to a simmer.

        Reply
    10. Jenny says

      July 23, 2017 at 6:07 pm

      I hate to keep asking for alternatives because your recipes are really, really amazing. We just don’t like blueberries all that much. (GASP! I know….). We are more of a cherry loving family. Are cherries higher on the glycemic index and would they effect the carb count that you know of? Also, just generally speaking, do you think I could swap out the frozen blueberries for frozen cherries? Thank you!

      Reply
      • Carolyn says

        July 23, 2017 at 8:04 pm

        You may put in whatever you like but…yes cherries are going to be a lot more carby.

        Reply
    11. Ruth says

      July 23, 2017 at 12:33 pm

      Gotta make that! Soon! At least as soon as my refrigerator is running again, Wee of next Thursday.
      Wyman’s wild blueberries are available a Safeway here and I love them! Yummmm!

      Reply
      • Ruth says

        July 23, 2017 at 12:34 pm

        I meant a week from next Thursday!
        Sigh

        Reply
    12. Jessica says

      July 23, 2017 at 8:20 am

      Do you know what the equivalent would be if I used liquid stevia instead of swerve?

      Reply
      • Carolyn says

        July 23, 2017 at 8:48 am

        Depends very much on what brand of liquid stevia but since Swerve measure like sugar, just figure out how much you need in relation to sugar. Typically, it’s about 1/4 tsp of liquid stevia for 1/4 cup of sugar/Swerve.

        Reply
    13. Jolene says

      July 23, 2017 at 5:52 am

      Oooooo!!!! Yum! I love how it looks in the ring and it has been forever since the kids and I have had jello. This is on my list of things to make also! Thank you!

      Reply

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