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Jelly
- Thread starter Dee1960
- Start Date
As long as you do well on the sweetener used, it should be fine, enjoy!
Resurgam
Master
You can probably have a huge bowl of sugar free jelly with berries and cream or yoghurt - if you are a type 2 watching the carbs - on festive occasions a trifle with almond flour sponge softened with a little squashed fruit and maybe a splash (or more) of sherry), berries in the jelly, a lot of real custard made with cream, eggs and vanilla, whipped cream piped on top and segments of mandarin orange carefully deskinned and the zest scattered on top.
I use pure gelatine to beef up ordinary jelly as making up a jelly with artificial sweetener with only a small amount of water can make it overpowering - I have really sensitive taste and smell so it might not affect everyone, but particularly if children are likely to want to try it the gelatine is probably the way to go.
I use pure gelatine to beef up ordinary jelly as making up a jelly with artificial sweetener with only a small amount of water can make it overpowering - I have really sensitive taste and smell so it might not affect everyone, but particularly if children are likely to want to try it the gelatine is probably the way to go.
There are no carbs in it, if that's your concern. I prefer making (sugar-free) jellies in large quantity rather than using the pots. I will add things like strawberries, raspberries, blackberries etc. for a sort of summer pudding with extra thick cream. Some people react to sweeteners (I don't) so if you're OK with what they use...crack on.
Ushthetaff
Well-Known Member
Sugar free jelly= not many yards away from toilet.
fortunately not in my case!
debs248
Well-Known Member
I can't stand the taste of most sweeteners so avoid sugar free products. My metformin is risky enough in terms of toilet rushing without them anyway. Once my daughter had an exploding bottom incident after eating too many Maoam pinballs (contain sorbitol as well as sugar)
I had never thought of adding cream or yogurt to regular jelly to counteract some of the carby spikiness until I read this thread. I do have a delicious recipe for chocolate mousse involving a packet of lemon jelly and a pint of whipping cream. Might work with sugar free if the gelatine is the same.
I had never thought of adding cream or yogurt to regular jelly to counteract some of the carby spikiness until I read this thread. I do have a delicious recipe for chocolate mousse involving a packet of lemon jelly and a pint of whipping cream. Might work with sugar free if the gelatine is the same.
Resurgam
Master
I regularly add yoghurt or cream or both to jelly - I have cacao powder which I sometimes mix in.
My mum used to add cream to jelly when almost cool and then whip it up so it set frothy.
The descriptions of the consequences if eating sugar free Haribo bears helped me get over the trauma of five weeks taking Metformin back in 2016. It is still dreadful, but the addition of some howlingly funny accounts helped a lot.
My mum used to add cream to jelly when almost cool and then whip it up so it set frothy.
The descriptions of the consequences if eating sugar free Haribo bears helped me get over the trauma of five weeks taking Metformin back in 2016. It is still dreadful, but the addition of some howlingly funny accounts helped a lot.
