1. Prepare each gelatin per package directions, except for the clear gelatin. Pour each prepared gelatin into a square or rectangular pan and allow to set until firm. Cut into 1/2- inch cubes. Set aside
2. Soften clear unflavored gelatin in 1/4 cup of the water. Boil remaining 3/4 cup water with the tablespoon of Splenda. Add the softened gelatin. Cool to warm temperature.
3. Whip cream with the 2 tablespoons Splenda. Slowly blend in the warm clear gelatin.
4. Fold the cubed flavored/colored gelatin into the cream mixture.
Each (App. 3/4 cup) serving contains an estimated:
Cals: 58, FatCals: 41, Total Fat:5g
SatFat: 3g, PolyFat: 0g, MonoFat: 2g
Chol: 17mg, Na: 50mg, K: 15mg
Total Carbs: 5g, Fiber: 0g, Sugars: 0g
NetCarbs: 5g, Protein: 2g
You can lower the fat in this by using low-fat, non-dairy, topping in place of the whipped cream. But the taste will suffer.
This is a popular Filipino dessert. I dressed it up a bit by building individual servings in stemmed glasses.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (82g)|
|Recipe Makes: 8|
|Calories from Fat: 99 (54%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 40.8mg||13 %|
|Sodium 285mg||10 %|
|Potassium 27.2mg||1 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 30.8g|
|Protein 6.3g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 185
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