This is a modification of a dessert my mother used to make that also had crushed pineapple and chopped maraschino cherries in it. I’ve left out the high carb items and come up with something just as pleasing for me. This is a very easy and light summertime dessert. It’s also good done with lime jello. This also makes a nice no-bake pie filling for your favorite low-carb pre-baked nut-based crusts. This is not suitable for Atkins Induction due to the coconut and pecans.
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INGREDIENTS:
2 small pkgs. sugar-free lemon (or lime) jello
2 c. boiling water
2 c. cold water
1 c. heavy cream, whipped
2 oz. chopped pecans
1½ oz. unsweetened coconut
1/2 tsp Coconutti Extract
DIRECTIONS: Empty jello powder into a large bowl. Boil water and stir 2 c. boiling water into the gelatin powder. Stir until totally dissolved. Add 2 c. cold water and chill in the refrigerator until it is half set. Scrape the into large bowl and whip with hand mixer on LOW (or whisk to mush it all up). I confess it really looks pretty unappetizing right now. 🙂 In a separate bowl, whip the cream. When nice and thick, add it to the beaten jello. Blend or fold into a smooth mixture. Fold in the coconut and chopped pecans blending well. Dip the mixture into serving glass dishes (or decorative clear glasses as shown). Refrigerate until fully set (about an hour). I like to top with a light sprinkle of toasted coconut, a sprinkle of finely chopped pecans or a slice of lemon. On special occasions, I’ll actually add a few maraschino cherries chopped and 1-2 T. crushed pineapple folded into the mixture at the end……but just a bit, as those are high carb items. ENJOY!
NUTRITIONAL INFO: Makes 8 servings, each containing:
195 calories
19.5 g fat
2.19 g carbs, 1.55 g fiber, 1.64 g NET CARBS
3.05 g protein
70.25 mg. sodium
Buttoni's Low-Carb Recipes 