Keto Strawberry Jello Salad
A creamy and refreshing Keto Strawberry Jello Salad perfect for your next summer picnic or BBQ! Low carb and Atkins diet friendly!
A creamy and refreshing Keto Strawberry Jello Salad perfect for your next summer picnic or BBQ! Low carb and Atkins diet friendly!
- 1 cup heavy whipping cream
- 1/4 cup chopped walnuts
- 1/2 teaspoon vanilla extract unsweetened
- 8 ounces mascarpone cheese softened
- 1 cup 4% fat large curd cottage cheese
- 1 box (.6 ounces)â sugar free strawberry jello
- 1/3 cup unsweetened shredded coconut
- 2 cups chopped strawberries plus more for garnish if desired
- Carbohydrate 3.362232972136 g
- Cholesterol 41.387580328 mg
- Fat 18.809845367552 g
- Fiber 1.43117994790077 g
- Protein 2.814910375864 g
- Saturated Fat 11.5634077971616 g
- Serving Size 1 1 serving (45g)
- Sodium 80.2361753208 mg
- Sugar 1.93105302423523 g
- Trans Fat 1.7925540898568 g
- Calories 188 calories
Step-by-step
- In a medium bowl, beat the heavy whipping cream and vanilla until stiff peaks form.
- Carefully fold in the mascarpone cheese until fully incorporated.
- Gently stir in the cottage cheese and powdered sugar free jello, and mix well.
- Fold in the walnuts, coconut, and strawberries.
- Spoon into a mold if desired (otherwise use the bowl it's already in) and chill for four hours before serving.
- To unmold, dip the container in hot water for about 20 seconds (longer if necessary) and then flip over onto a serving dish.
- Garnish with additional strawberries (not included in nutrition info) if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze.
Most cooks underwhip the heavy cream, resulting in a runny base that refuses to set into a cohesive mold. Achieving the right structure requires beating the cream and vanilla until stiff peaks form, meaning the peaks hold their shape upright without curling over when the beaters are lifted. Folding mascarpone into this whipped base demands a gentle hand to prevent deflating the trapped air.
Heavy cream doubles in volume when aerated properly. Incorporate softened mascarpone gradually using a silicone spatula rather than an electric mixer, scraping the bottom of the bowl continuously. Cottage cheese and dry gelatin powder enter next, requiring thorough distribution so no pockets of dry powder remain before the fruit goes in.
A thermometer remains useless here; instead, gauge readiness through visual cues. The mixture requires exactly four hours of refrigeration to solidify fully. When attempting to unmold the dessert, submerge the container in hot water for precisely 20 seconds to loosen the edges without melting the dairy fats.
Leftovers maintain optimal texture when sealed in an airtight container in the refrigerator for up to five days. Freezing ruins the emulsion completely, turning the cottage cheese and mascarpone grainy upon thawing.
Whipping and Folding Mechanics
Heavy cream doubles in volume when aerated properly. Incorporate softened mascarpone gradually using a silicone spatula rather than an electric mixer, scraping the bottom of the bowl continuously. Cottage cheese and dry gelatin powder enter next, requiring thorough distribution so no pockets of dry powder remain before the fruit goes in.
Judging the Set
A thermometer remains useless here; instead, gauge readiness through visual cues. The mixture requires exactly four hours of refrigeration to solidify fully. When attempting to unmold the dessert, submerge the container in hot water for precisely 20 seconds to loosen the edges without melting the dairy fats.
Storage and Longevity
Leftovers maintain optimal texture when sealed in an airtight container in the refrigerator for up to five days. Freezing ruins the emulsion completely, turning the cottage cheese and mascarpone grainy upon thawing.
