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White Jello Recipe

Mom's White Jello Recipe

A High Protein White Jello Recipe that's Low in Sugar and Gluten Free
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Prep Time 25 minutes
Cooling Time 8 hours
Total Time 8 hours 25 minutes
Servings: 12 people
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pint Heavy Whipping Cream
  • 1 cup Whole Milk (divided ¼ cup and ¾ cup)
  • 2 tbsp Gelatin Powder
  • 2 cups Sour Cream
  • 1 tsp Vanilla Bean Paste
  • ½ cup Sugar If you prefer sweeter, use 3/4 cup sugar
Strawberry Pie Filling Recipe (Optional)
  • 2½ cups Organic Frozen Strawberries
  • ¾ cup Sugar
  • 2 tsp Lemon Juice Freshly Squeezed
  • 2 tsp Cornstarch (Can substitute with arrowroot powder)
  • 1 tbsp Filtered water

Equipment

  • 1 Jello Mold
  • 1 Hand Blender

Method
 

  1. Beat 1 pint (473ml) of heavy cream  with a mixer until light and fluffy (about 5 minutes).
  2. 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.
  3. 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.
  4. Once the milk and gelatin mixture cools, add it to the beaten heavy cream mixture and whisk until smooth.  
  5. 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.
  6. Finally, add the sour cream mixture to the heavy cream mixture, and beat for 1 minute.
  7. 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!
Strawberry Pie Filling Recipe (Optional)
  1. Add strawberries, lemon juice, and sugar in a medium saucepan. Stir and bring to a boil.
  2. Bring down the heat to a medium-low simmer making sure to stir frequently.
  3. 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.
  4. 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

*If you do not want to make the strawberry sauce, you can use canned or jarred cherry pie filling, or any other fruit pie filling of your choice.