High Protein White Jello Recipe
You are in for a real treat with my mom’s white jello recipe. Anytime my mom makes this jello recipe, it quickly becomes an instant hit! Once people have a taste, everyone requests her to make it again. It has quickly become the most requested dessert at special occasions.
High Protein Gluten Free Dessert
This white jello is high in protein, low in sugar, and gluten-free. It needs to be made in advance as it does require 8-10 hours of chilling time in the refrigerator. This recipe also works well in a jello mold that looks like this one.
Do I have to use Gelatin Powder?
I have not tried using any alternatives to gelatin powder. If you are interested in experimenting, you could try agar-agar, or arrowroot powder, but the ratios may vary.
White Jello Topping
This white jello recipe is versatile and there are plenty of topping options to choose from. My mom has always used canned cherry pie filling and that pairs very well together. I wanted you to have an option for homemade filling so I created a simple strawberry-flavored pie filling recipe that works exceptionally well. The homemade filling part is optional. You can even enjoy it as is without any filling. (Yes it’s THAT good). Below are also other options to pair the white jello with. Choose the one that best fits your taste.
White Jello Topping Options
Homemade Strawberry Pie Filling (recipe below)
I hope you enjoy this recipe, and don’t forget to share your photos and tag me @cookingwithrips
Mom’s White Jello Recipe
Ingredients
Equipment
Method
- Beat 1 pint (473ml) of heavy cream with a mixer until light and fluffy (about 5 minutes).
- In a separate small bowl, add ¼ cup of whole milk and 2 tbsp of gelatin powder. Stir and let it bloom for 3-5 minutes.
- In a small saucepan add ¾ cup of milk and bring to a boil. Next, add the bloomed gelatin mix to the saucepan and stir until no lumps are visible (about 1 minute). Then turn off heat. Set aside to cool at room temperature.
- Once the milk and gelatin mixture cools, add it to the beaten heavy cream mixture and whisk until smooth.
- Meanwhile, in a separate large bowl, add 2 cups of sour cream and beat until light and creamy (about 2 minutes). Add 1 tsp of vanilla bean paste and ½ cup of sugar and beat with a mixer for an additional 1-2 minutes.
- Finally, add the sour cream mixture to the heavy cream mixture, and beat for 1 minute.
- Pour the mixture into a lightly greased jello mold, and cool in the refrigerator for 8-10 hours. Add pie filling just before serving and enjoy!
- Add strawberries, lemon juice, and sugar in a medium saucepan. Stir and bring to a boil.
- Bring down the heat to a medium-low simmer making sure to stir frequently.
- In a small bowl, add the cornstarch and the water, and mix until you form a slurry. Add the slurry to the strawberry and cook for 1 more minute. Turn off heat and let it cool.
- Once the strawberry filling is cooled, blend using hand-blender or a blender until smooth. (Once cooled, store in the refrigerator for up to 4 days)
Notes
More Recipes to Try:
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