Cranberry Fluff - My Ketogenic Kitchen

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My dad’s facet of the household has at all times made these items referred to as Jello Salad. It’s mainly Jello that you just combine with Cool Whip, normally some cottage cheese or bitter cream, fruit or nut/coconut items blended in, and marshmallows. There had been at all times marshmallows.

I grew up consuming that sugary mess and, whereas I’ll freely admit I’ve fond meals reminiscences of doing so, that sort of factor just isn’t actually what we’d name keto-pleasant. While that childhood favourite is out, this gorgeous, layered cranberry fluff is totally in and was impressed by the unique Jello salad.

This recipe does take slightly work, though more often than not is spent ready on the gelatin components to agency up. Don’t let that scare you, although. This may very simply be made and arrange, one half at a time, over a few days if want be. If you don’t take care of coconut, be at liberty to swap it out for some extra chopped nuts. It’s completely OK to make this your individual, of us, so whereas my crew likes the delicate mixture of cranberry, raspberry, and lemon right here, you do you and use extracts or add-ins which might be going to please your loved ones.

Ingredients

For the Cranberry Layer:
1 recipe room temperature Tarted Up Cranberry Sauce, swapping orange extract for an equal quantity of raspberry extract, and including an additional tbsp. erythritol or Swerve to the sauce
1 (1/4 oz/ 7 g) envelope plain gelatin
1 cup (8 fl oz/ 237 ml) boiling water
For the Fluff Layer:
1 (1/4 oz/ 7 g) envelope plain gelatin
1 cup (8 fl oz/ 237 ml) boiling water
1/2 tsp lemon extract
3 oz (85 g) cream cheese, softened
3 tbsp. (approx. 1 oz/ 28 g) powdered/confectioner’s Swerve (or powdered plain erythritol)
1/3 cup (2.7 fl oz/ 80 ml) bitter cream
1/2 cup (4 fl oz/ 118 ml) heavy cream
1/2 tsp vanilla extract
1/2 cup unsweetened coconut flakes
3 tbsp. chopped pecans, divided

Instructions

For the Cranberry Layer:
Make one recipe Tarted Up Cranberry Sauce as instructed, making the directed/additions substitutions.
When the sauce is at room temperature, dissolve the gelatin in boiling water, then combine into cranberry sauce, stirring properly. Pour the cranberry liquid into the underside of an 8×8 casserole dish and refrigerate till utterly set.
For the Fluff Layer:
Cream collectively the cream cheese, bitter cream, lemon extract, and powdered Swerve.
In a small bowl, dissolve the second packet of gelatin in boiling water, then beat into the cream cheese combination till clean.
Let stand within the fridge at the very least two hours. Mixture ought to be thickened.
While the cream cheese combination is chilling, warmth the oven to 300 levels F and place the coconut on a baking sheet in a single layer. Bake for two minutes and examine it. If it’s not toasting, stir properly and return to oven, checking each one minute afterwards and stirring till over half the coconut is golden and toasted. Set apart to chill.
Once the cream cheese combination is completely chilled, whip the heavy cream with the vanilla to stiff peaks.
Gently fold the cream cheese combination, toasted and cooled coconut flakes, and a couple of tbsp. of the chopped pecans into the whipped heavy cream till mixed.
Spoon the combination over the set/gelled cranberry combination in dollops, and clean out the highest with a again of a spoon. Be certain the whole high of the cranberries are coated with the fluff combination.
Sprinkle with the remaining tbsp. chopped pecans to garnish.
Cover and chill till the highest is totally set, 4 hours or in a single day.
Cut into12 squares and revel in!