Aunt Rocky’s Low Carb Cranberry Pomegranate Layered Dessert

Pour 1/4 cup of the beverage into a small measuring cup or microwave safe bowl. Sprinkle the gelatin on top, set aside to allow gelatin to bloom.

In a microwave safe bowl or large measuring cup, microwave remaining beverage for 2 minutes. Whisk in yogurt until well blended.

Microwave the small cup/bowl with the gelatin for 45 seconds to melt the gelatin. Add to the larger bowl and whisk again.

Pour into serving containers (I use 6-ounce ramekins with lids). Cover and refrigerate for at least 2 hours, or until fully set.

Ingredients will separate and form layers as the dessert cools. Serve with a garnish of 2 tablespoons sugar-free whipped cream (I use Land o Lakes).

Store extra servings in the refrigerator for up to 2 weeks. Freezing not recommended.

Variations:
1. Use any similar flavor combinations.
2. Pour into a single bowl for chilling, and serve at the table, if desired. Scoop into serving bowls and top with sugar-free whipped cream.

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index. Calories 24, Total Fat 1 g, Saturated Fat 1 g, Sodium 45 mg, Potassium 20 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Net Carbs 1 g, Sugars 1 g, Protein 3 g. Macros: 36% fats, 48% protein, 16% carbs.

© June 14, 2017 Roxana Lopez for Aunt Rock’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.