Ingredients
- 4 packets unflavored gelatin, approximately 11 grams
- 2 cups unsweetened cranberry juice, divided
- 1 cup coconut water
- 1 1/2 cups fresh raspberries
- 1–2 teaspoons liquid stevia or monk fruit sweetener, optional
Instructions
- Pour 1 cup of unsweetened cranberry juice into a small mixing bowl.
- Sprinkle the unflavored gelatin evenly over the cranberry juice.
- Let the gelatin bloom undisturbed for 5 minutes.
- Heat the remaining 1 cup cranberry juice in a small saucepan over medium heat until it reaches a gentle simmer, approximately 3 to 4 minutes.
- Pour the hot cranberry juice into the bloomed gelatin mixture.
- Stir constantly for 2 minutes, until the gelatin is completely dissolved and smooth.
- Add the coconut water and stir until fully combined.
- Stir in the liquid stevia or monk fruit sweetener, if desired, adjusting to taste.
- Allow the gelatin mixture to cool slightly before adding the raspberries.
- Divide the fresh raspberries evenly among eight glass serving cups or arrange them in one 8×8-inch baking dish.
- Carefully pour the gelatin mixture over the raspberries.
- Transfer the prepared gelatin to the refrigerator.
- Refrigerate for 4 hours, or until completely set.
- Serve chilled with additional fresh raspberries or mint, if desired.
Notes
Bloom the gelatin fully in cold cranberry juice before adding the heated liquid for a smooth, even texture. Let the gelatin mixture cool slightly before adding the raspberries so they keep their shape and fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Low-Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 25-35
- Sugar: 2-3g
- Sodium: 50-100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4-5g
- Fiber: 1-2g
- Protein: 2-3g
- Cholesterol: 0mg
