In a large glass measuring cup, whisk together the water and enough food coloring to achieve a bright blue. Pour the mixture into a medium saucepan.
Whisk in the powdered sweetener and blueberry extract to taste. Sprinkle the surface with the gelatin and let sit 3 minutes to bloom.
Turn the heat on to medium low and whisk until the gelatin dissolves completely. Do not let it come to a boil.
Divide the gelatin between 4 glass dessert cups (½ cup capacity each). Add a few fresh blueberries if desired. Refrigerated 3 hours until set.
Strawberry Jello
In a medium saucepan, combine the water and cranberry juice. Whisk in the powdered sweetener and strawberry extract to taste. Sprinkle the surface with the gelatin and let sit 3 minutes to bloom.
Turn the heat on to medium low and whisk until the gelatin dissolves completely. Do not let it come to a boil.
Divide the gelatin between 4 glass dessert cups (½ cup capacity each). Add a few chopped strawberries if desired. Refrigerated 3 hours until set.
Topping and Garnish
In a large bowl, whip the cream with the sweetener and vanilla extract until it holds stiff peaks. Pipe or dollop on the top of the set jello cups.
Add the blueberries and strawberries to the tops of each cup before serving.