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Tropical Lemon Gelatin Recipe Low Carb



Servings: 6


0.3-ounce package sugar-free lemon gelatin

1 cup boiling water

1/2 cup cold water

1 tbsp fresh lemon juice



1 tsp grated lemon zest

1 cup fat-free or low-fat vanilla yogurt

1 kiwi fruit, peeled and sliced

1/2 cup diced mango

1 cup quartered strawberries


Nutrition Facts



1 Fruit


Calories 55

Carbohydrate 11g

    Dietary Fiber 1g

    Sugar 8g

Fat 0g

Sodium 63mg

Cooking Methods

  1. Put the gelatin in a 9-inch glass pie pan or 8-9-inch square glass baking dish.
  2. Pour in the boiling water. Stir until the gelatin is completely dissolved.
  3. Stir in the cold water and lemon juice. Cover with plastic wrap. Refrigerate until firm or about 4 hours.
  4. For the topping, stir the lemon zest into the yogurt. Spoon the yogurt evenly over the gelatin mixture. Arrange the fruit decoratively on the yogurt.
  5. Cut into wedges or squares. Serve within 2 hours of adding topping for best results.

Fun Facts / Cooking Tips

Cooking Tips, Kitchen Tips and Fun Facts

Cooking tip on preparing fresh juice which is used for this low carbohydrate diabetic recipe - Remove the zest of citrus fruit before squeezing out the juice. A rasp zester works well. Just be careful and don't grate the bitter white pith just below the peel.



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