Here's an old fav. Creamsicle Jello
 

It separates and is pretty and tasty.

CREAMSICLE JELLO

2 Packages sugar-free orange gelatin
2 cups boiling water
1 cup heavy cream
1 cup cold water

Add 2 cups boiling water to Jell-O mix as per package directions and mix well till fully dissolved. Add cold water to the mixture and stir well. Add heavy cream.
Pour into 6 dessert cups ,cover and refrigerate at least 4 hours until well set. The cream & jello "separate to make layers.

NOTE: 1 cup crushed ice can be used in place of the cold water...stir well to dissolve.
6 servings @ 1 carb each

NOTE: different flavors of jello can be used

Barbo, does it really separate into layers? The reason I ask is because over the years I've tried high carb Jello recipes that were supposed to do that and they never did for me. I haven't found a recipe yet that actually made layers.

Mmmmm. My Mom used to do this at Christmas sometimes, but she softened and stirred in vanilla ice cream into the jello instead of pure cream. Either would work. The taste is DIVINE. Thanks for posting, Barbo, as I'd forgotten about this wonderful flavor combination for soooo long. I must do this again soon. :)

I think I over mixed mine so mine never truly separated. But it was still very tasty.

Maybe you don't mix the cream into the jello, just add it, then pour it into dishes..

Barbo???..Where are you?

I make different flavors of this, my favorite is lemon, and it always separates for me. What I do is I sweeten the whipping cream and then whip it before adding it to the gelatin.

Recently I've also started adding in 1/4 tsp glucomannan to the cream before I whip it since it gives it the texture of Cool Whip and makes it whip faster. It also stabilizes it but that's not important in this recipe.

Oh Barbo!!! I soooo thought of you last night!!! I want to make this recipe - maybe I can whip it up today. We had jello and some quickly thrown together dollop of Greek Yogurt and Vanilla DaVinci for dessert last night. And I told Denny, this is good, but I want Barbo's dreamscicles!!! I have to go hunt down my orange jello now!!!

:heart: :love: :hugs:

Oh, and this is WONDERFUL with a tiny can of mandarin orange segments (drained) stirred into it. That's how my Mom used to make it. Mmmm.

Here I am
 

I have been immersed in Tamale making. Starting last Saturday.

This morning I made the second batch of dough.
Will be making more tamales within a couple days,
as my meat and cornhusks are already done.
Been cooking my gumbo today. Making changes to
lower the carbs but keep the gumbo flavor with the
roux.

Don't believe I mix the cream very much.
Heck I used to make it all the time, but haven't
in ages but it's getting to be THAT time of year
again. My two favs are Dreamsicle and Raspberry Cream.
Now that i'm thinking about it, I don't think that I used
that much water. Oh well, Will try it soon. Glad you
all remembered it.

Barbo, I'm happy to report that my Creamsicle Jello DID separate into layers! I think that the secret is in adding the cream as liquid instead of whipping it and folding it in. It still has another hour to chill and then I will take a photo. I made a half batch in a bowl instead of individual servings.

Linda, that is how mine turned out too. The cream layer was much larger than the plain layer.

This sounds so yummy, definitely gonna give it a try.

Oh my gosh, I could make this using lime for St. Patrick's Day!! :D

I made the creamsicle jello last night and it separated beautifully! Tasted so good and looked very pretty. Thanks for the recipe:heart:

Do you think this would be safe to try on induction?

It looks delish!

I tried this tonight it was so yummy. I don't even like jello very much! But this was good. I had to use some serious willpower not to eat the whole batch. (It was the first sweet I have had since starting induction)

I see Linda's had a really thick cream layer....the best part. Mine separated, but the cream layer was only about a quarter of the serving. Any suggestions to up the cream to jello ratio?

I do this with 3/4 cups of almond milk & 1/4 cup of hwc to reduce the calories a tad. Also wicked good with raspberry jello!

Look wonderful

This sounds yummy!!! Must get cream!!!

Maybe it makes a difference what size and shape your containers are. I used the glass cups from my old yogurt maker to make individual servings. I wished that mine had a larger clear layer. Not for the flavor but for the appearance.

So, you just pour the cream into the jellow mixture but do not mix?

You do mix in the unwhipped cream completely and it separates into two layers as it chills.

Must try the raspberry flavor

Nikki

I do this in my Ninja, and sometimes I get nice layers, with a bubbly/moussy/ top, and a thin 'jello' layer on the bottom. The operative word is "sometimes". Other times the whole shebang is mousse-like with no jello layer. I believe that it depends on the phases of the moon or something....my method and ingredients are identical. Both versions taste fine though.

Nikki, yes, by all means try the raspberry. It has a really bright flavor, less subtle than the orange.

Thank you, Linda.

I bought an old Jello cookbook at Goodwill yesterday and for their Bavarian type desserts it calls for whipping the cream. The pictures of the bavarians do not have a separated layer so Linda is right that the trick to getting the layers is not whip the cream.

I would say that making this in a Magic Bullet is in effect whipping the cream somewhat and that keeps it from separating.

This is a pretty neat little cookbook. I've found an interesting recipe for sherbert that I'd like to try out.

Kristall, I will take that "Hot Dog". lol

I made this yesterday BUT I used 1/2 and 1/2 because I didn't have any HWC, it separated into 2 really nice layers! I also added a tsp of Coconut extract to get that "creamsicle" flavour, and added a layer of whipped cream on top. yum!

I'm going to make this recipe this afternoon. After seeing it, I went to the store for the Jello. That's how much I love the flavor of creamsicles, lol.
Mrs Munro, thanks for posting that 1/2 & 1/2 can be used. I have that and cream, but if I run out of the cream, I'll sure use the 1/ & 1/2.

pm