simple and easy strawberry trifle

This dessert reminds me the ones that all the mums were making for kids birthday parities when I was a child. Simple, easy to make with basic ingredients (apart from mascarpone that didn’t exist in my childhood), looking kind of fancy and extra in the same time. Any of the kids party couldn’t have been done without jelly (inevitably in at least two different colours), whipped cream and fruits dessert, served in separate glasses one for each guest. And I think it’s still great idea for kids parties (and obviously adults too).

So I decided to make this kind of jelly and whipped cream based dessert with strawberries, adding pack of mascarpone for a nice twist (I love mascarpone). You can serve it in separate glasses or in one big glass dish, as I did. I have to admit I didn’t think this through, I thought I will be able to place more than one layer of jelly. But when I placed strawberries on the bottom and covered it with mix of whipped cream and mascarpone, I’ve noticed that I don’t have that much space left. While I still had quite a lot of jelly. So I decided to make this elegant jelly blob on top. In this case maybe don’t follow my layering process in exact same way, or do it if you don’t mind this cute lump of jelly on top. And also because my glass dish isn’t that big, I’ve been left with some leftovers of jelly and whipped cream mix, but thnat’s not a problem. I’ve used another fancy small glass dish and made a small portion with jelly on the bottom then, couple spoons of cream and chopped strawberries on top.

For this recipe I’ve used no sugar jelly and some xylitol, so I could keep it keto appropriate, but obviously you can use regular jelly and sugar if you don’t mind your sugar intake. Although no sugar version won’t make your insulin levels jump up to the sky. After eating sweets, the level of sugar in our body increases rapidly. The level of insulin, which ‘digests’ sugars, also increases rapidly, and just as they have risen, they drop so quickly and when sugar suddenly drops we feel hunger for sweets. This creates a vicious circle and each piece of something sweet drives another. The effect of “energy injection” appears but is very short-lived. If you eat a lot of sweets and you think you might be addicted to them (which you might not know until you actually stop eating them) it’s a great idea to challenge yourself and give yourself a month of being sugar free. You will be surprised when you see, that when you will dishabituate from eating sweets, that they actually may not exist after some time. Also you might notice after some time that that if you’re fancy of something sweet, not every sweet thing you’ll like. After longer period of time your taste might change and not only some of the sweets will be too sweet for you, but also they might not taste good at all.

If you’d like to challenge yourself with cutting the sweets, I recommend not replacing them immediately with sugar free sweets. Having a break from sweet taste for some time can actually change your taste and attitude to sweeties. Also very important – if you have any kind of health issues, especially diabetes or other health problem consult with your doctor first if you want to stop eating sweets. I don’t recommend any extreme changes in your diet if you have any health issues without consultations with a doctor of dietician. If you have sugar addiction you might notice some unpleasant symptoms being on sugar detox like:

  • lower mood and low mood or a lack of enjoyment in things you once found pleasurable
  • feelings of anxiousness may also be accompanied by nervousness, restlessness, and irritability
  • you might find it hard to fall asleep
  • you may find it difficult to concentrate
  • you might have a headache
  • you might feel dizzy
  • you might feel tired

All or some of these symptoms may or may not occur. Withdrawal symptoms can last from a few days to two weeks. The longer your body goes without sugar, the less intense your symptoms and cravings for sugar will be. I know it sound unpleasant, but in my opinion is worth trying to give yourself freedom from sugar that’s appropriating not only your body, but also your wallet. but However I have to say it again: if you have any health issues, consult with your doctor first, to get the confirmation that it’s safe for you.

OK, now let’s go to the recipe.

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simple and easy strawberry trifle

INGREDIENTS:

  • 250 g mascarpone
  • 300ml whipping cream
  • 1 sachet sugar free strawberry jelly (to make about 500ml of jelly)
  • couple handfuls of strawberries
  • 3-4 tsp xylitol or other sugar replacement (you might need to adjust the amount to your taste)

DIRECTIONS

Prepare jelly according to instructions on the packaging. Leave it to completely cool down and place in the fridge.

When you jelly starts to set, but you are still able to kind of pour it, start whipping the cream. Add xylitor or other sweetener of your choice and when it’s whipped add mascarpone and again mix to combine.

I’ve thinly sliced couple of strawberries and attached them to the sides of glass dish, added some more chopped strawberries on the bottom and a layer of cream. Then very gently started adding jelly layer. I’ve used a spoon to place the jelly, because whipped cream and mascarpone mix is quite fluffy and delicate, so if you pour it straight you’ll make a hole in it. You can see that my jelly layer is “contaminated” with cream.

After placing the layer of jelly put the dish to the fridge so it sets. Then add some more chopped strawberries and attach some strawberry slices on the sides, place the cream and finally strawberries on top. And if you want to make a “cute” blob with already set jelly on top, as I did – go for it. Or make your own layering process, because I didn’t think it through to be honest 🙂

You can also instead of placing all ingredients in one big dish, use glasses or other small fancy glass dishes to layer the ingredients.

Enjoy!

flummery (jelly whip) with blueberries and chia #ketofriendly

Today’s dessert is kind of similar to this one I’ve made couple of days ago. As I said, my partner loves it so much, that he keep on asking to make more and more. So instead of doing the same dessert on and on, I decided to try something else.

That’s how this Flummery (or Jelly Whip) appeared. I had fancy glasses, so I had to find a fancy name for this dessert. According to Wikipedia “flummery” is “a starch-based, sweet, soft dessert pudding known to have been popular in Britain and Ireland from the seventeenth to nineteenth centuries (…) derived from the Welsh word for a similar dish made from sour oatmeal and husks, llymru, which is of unknown origin. It is also attested in variant forms such as thlummery or flamery in 17th and 18th century English. The word “flummery” later came to have generally pejorative connotations of a bland, empty, and unsatisfying food. From this use, “flummery” developed the meaning of empty compliments, unsubstantial talk or writing, and nonsense“.

I can assure you, that this dessert is definitely not bland and unsatisfying.

Again after Wikipedia: “In Australia, post World War II, flummery was the name given to a different foodstuff, a mousse dessert made with beaten evaporated milk, sugar, and gelatine. Also made using jelly crystals, mousse flummery became established as an inexpensive alternative to traditional cream-based mousse in Australia.” – and that’s where I have found the name “jelly whip” – on the Australian food blog.

Whatever you call it, it’s good. Keto friendly, low in sugar, so it can replace other less healthy guilty pleasures. You can also use other fruits to make it, I used blueberries because they are low carb fruits. Tropical fruits would work great with this kind of dessert, like mango or pineapple.

Also this time instead of adding already set jelly to whipped cream, I added cold liquid jelly. This way jelly whip is more smooth, with more even consistency, because it’s not so packed with air, like in strawberry dessert.

So if you’re looking for more healthy dessert option, but not boring, bland and unsatisfying – that’s a good choice.

flummery (jelly whip) with blueberry and chia

 

flummery (jelly whip) with blueberries and chia

NOTE: I have only two of these fancy glasses, but with these ingredients you’ll get bigger amount of jelly whip. I used some to fill up the glasses, and the rest to make a dessert like this strawberry one. It was enough to fill up the small loaf pan. The amount of chia was enough for these two glasses. So if you would like to prepare more of half chia, half jelly whip desserts, you need to triple the amount of chia seeds and blueberries. Or if you would like to make only two portions in glasses, use one pack of whipping cream and 1 sachet of jelly. It also depends of the size of your glasses. The one I used are about 500ml each. I hope it’s not too confusing.

INGREDIENTS

  • 2 sachets sugar free blackcurrant jelly (23g each sachet)
  • 600 ml whipping cream (I used two 300ml packs)
  • 3 tsp stevia powder
  • 2 tbsp chia seeds
  • 2 handfuls blueberries (I used frozen)

DIRECTIONS

First prepare jelly. Boil 285ml (1/2 pint) of water and pour to a bowl or jug (I’ve used my blender jug because it has measure). Always add jelly powder to boiling water, not opposite. Stir both jelly packs until dissolved and then make up to 570ml (1pint) with cold water. So it’s like two jellies in one. Cool down and put to fridge. This time we’re not going to wait until the jelly sets, like with strawberry dessert, adding liquid jelly to whipped cream we will get more smooth and creamy consistency.

In a small pot heat 3-4 tbsp of water and add blueberries and chia seeds. Bring to boil and simmer on a very low heat for 3-4 minutes. I used a fork to mash some of the blueberries. Switch off the heat and add about 4 tbsp of your jelly (if you are making bigger amount of chia add more jelly). Set aside to cool down.

Next whip the cream using handheld mixer, add 3 tsp of stevia powder. You can add more, but remember that jelly is very sweet already. Set aside some of the whipped cream for decoration. Add cold liquid jelly to the remaining cream and stir with a spoon, to get kind of marble effect, just don’t stir very neatly.

If you want you can place a layer on the bottom of the glass. To make this tilted kind of effect I used my muffin baking tray. I flipped it over, placed the leg of the glass in between the moulds of baking tray and stick with tape couple of times. So the glass was tilted with its leg taped to the baking tray.

OK, so now it’s time to fill up the glasses. I’ve started with jelly whip. Used a spoon to put it in, it’s quite fluffy, I tried to make as even surface as I could. When you fill up the glasses place them in the fridge for about an hour or so. Then fill up the rest of the glass with chia (if your chia became to thick, you can add a spoon of warm water). Again place in the fridge until it sets.

Take the remaining whipped cream and place on the top of each glass. If you have decorating set for cakes, it’s a good time to use it. If not just take a scoop and place the whipped cream on top. Arrange couple of blueberries and it’s ready.

Enjoy!

blueberry and chia flummery

flummery

bluberry and chia dessert

jelly whip

fluffy strawberry dessert (keto, low sugar)

low sugar strawberry dessert

 

Spring is already here in its full charm. Birds are singing in the morning like crazy, most of the trees are fully green. Rapeseed fields are shining in the sun like gold (hmm maybe that’s Sting’s “Fields of gold”?). Air is so clear, that you might feel like you’re looking through some new fancy Instagram filter 🙂 And you can literally smell the freshness of spring in the morning rain. Everything starts to bloom, so we shall too.

Even corona virus won’t stop me from enjoying this amazing show.

Spring is my favorite season, and this year gives us an opportunity to enjoy it even more. Maybe not the usual way, BBQ-ing with friends and family, but in very private, intimate scale. So lets try to take from this time as much as we can, because it’s beautiful time even though it’s so horrible.

You can enjoy Spring with this yummy low sugar strawberry dessert, that you’ll be able to prepare in minutes (I don’t count waiting time). If you’re lucky enough to have a garden, you can sit in the sun and taste this strawberry deliciousness melting slowly in your mouth. It’s so light that you might feel like you’re eating a strawberry cloud.

My partner loves it so much, that I had to repeat it, and double the portion so he can enjoy it longer. It’s low in sugar (I’ve used “no sugar” jelly and only a bit of stevia), so it’s absolutely keto friendly, will be also great for those of you who has sugar issues. Also great for all who wants to lower sugar intake, but still be able to delight in something sweet.

Today I’ve prepared small graphic presenting a few interesting facts about strawberries. Enjoy reading and tasting!

 

strawberry benefits and nutritional facts

 

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keto/low sugar fluffy strawberry dessert

INGREDIENTS (for a small loaf pan)

  • 2 x 11.5g no sugar strawberry jelly (for 570ml of water each)
  • 300 ml whipping cream
  • a few strawberries
  • handful of blueberries
  • 3 tsp stevia powder

DIRECTIONS

First prepare jelly. Boil 285ml (1/2 pint) of water and pour to a bowl or jug (I’ve used my blender jug because it has measure). Always add jelly powder to boiling water, not opposite. Stir both jelly packs until dissolved and then make up to 570ml (1pint) with cold water. So it’s like two jellies in one. Cool down and put to fridge. Wait until it sets, but not 100%, we want to be able to mix it with whipped cream.

When your jelly is ready, whip the cream using handheld mixer, add 3 tsp of stevia powder. You can add more, but remember that jelly is very sweet already.

When cream is nice and thick, start adding jelly and mix with handheld mixer. It’s not going to get uniform if we use jelly that’s set. But thanks to that, you’ll get a lot of air into it, and dessert will be very light and fluffy. If you want more even and smooth consistency (but also more heavy) pour liquid jelly into the cream, but it needs to be completely cold.

Now remove leaves from strawberries and rinse your fruits under running water. Take a couple of strawberries to slice them. Make thin slices, so they easily stick to the pan. Now arrange them on the sides and bottom of the pan, add a few blueberries on the bottom.

Transfer jelly mix to the pan pressing it slightly so it covers whole pan. Put couple of strawberries inside. Even the surface, cover with a piece of cling film and put to fridge. Wait for about 3-4 hours, and your dessert is ready.

Place a plate on the top and flip it over, remove gently the pan, so that your dessert won’t fall apart. I’ve used silicon loaf pan, so it was quite easy to remove it.

NOTES: if it happens that you have a problem with removing it from the pan, I have 3 tips for you:

  1. Place a cling film all over the pan, then put all the ingredients. When you flip it over, pan will be easy to remove, cling film as well.
  2. Grease the pan first with some oil gentle in taste (so you’re not going to feel the taste on the dessert) – coconut will be great, sunflower or rapeseed will be fine as well. Just a very thin layer, so the pan will slide off easily.
  3. When you take your dessert from the fridge and flip it over, use your hair dryer to warm up the pan a little bit. It will melt the jelly tiny bit, and the pan will slide off.

Slice and serve. Enjoy!

 

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