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Creamy Strawberry Gello Salad

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This Creamy Strawberry Gello Salad is a healthy remake of an old church potluck favorite I remember from my childhood! My daughter loves it – it’s the perfect kid friendly dessert for springtime! THM S, low carb, sugar free





  • 1 cup water just off the boil



  • 2 cups strawberry puree (just blended up strawberries, measured after blending)
  • 1 cup heavy whipping cream
  • 1 cup low fat cottage cheese
  • 2 tablespoons THM Super Sweet Blend (or more, to taste)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon citric acid
  • 1/4 teaspoon salt
  • 1 teaspoon glucomannan


Whisk the gelatin into the cold water and let it stand for 5 minutes.

Add the just-boiled water to the bloomed gelatin and whisk until the gelatin is dissolved. Add the gelatin to a blender.

Add the remaining ingredients to the blender. Add the glucomannan right before blending so it doesn’t clump. Blend until smooth, scraping down the sides of the blender as needed. Let the mixture sit for a bit, then blend a few more seconds.

Taste and add more sweetener and/or citric acid as desired. Blend after any additions. Pour the gello into a pretty dish to set. (Pop as many air bubbles on top as you can for a smoother finish.) Cover and refrigerate overnight to firm up before serving.

This gello salad holds up well for 24 hours and is best fresh. Beyond that it gets more weepy and watery as gelatin salads do (especially after it is cut into), but it’s still good!


Set this gello in individual fancy glasses for a gourmet-looking dessert!

Puree made from fresh or frozen strawberries will work in this recipe.

Gelatin: If using Knox gelatin (which sets a little firmer than beef gelatin), I would try about 3 1/2 teaspoons.

Cottage cheese: You don’t taste this! It just adds creaminess and protein with fewer calories than something like cream cheese or whipping cream. Using a good blender you won’t be left with any lumps.

Sweetener: Feel free to use your favorite low glycemic sweetener to taste in place of the THM Super Sweet Blend.

Citric acid: Believe it or not, this really makes the strawberry flavor pop. You can find it in the canning/preserving section of Walmart or a grocery store.

Glucomannan: You can probably use xanthan gum in place of the glucomannan if you don’t have it. I like to use a combination of gelatin and glucomannan in puddings and gello salads for a nice firm set without the “jiggle” of gelatin or the sliminess of glucomannan.

Allergy info: gluten free, egg free, nut free

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: Salad, Dessert
  • Method: Blender
  • Cuisine: THM S, low carb, sugar free