Cranberry Orange Gello Cups
 
 
This is the perfect light holiday dessert. And it's quick and easy! - Low-carb, low-fat, sugar-free, THM:FP (this would also make a great breakfast for one person), gluten/peanut free if using non-contaminated ingredients
Author:
Serves: 2 servings
Ingredients
  • ¼ cup fresh cranberries, halved
  • 2 T water
  • 1 doonk (1/32 tsp.) THM Pure Stevia Extract Powder
  • -
  • ½ cup unsweetened almond milk
  • 2 tsp. unflavored gelatin (such as Knox brand - if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ½ tsp.)
  • 1 tea bag - Orange Tangerine Zinger flavor, by Celestial Seasonings
  • 150 g (approx. ½ cup) Chobani Blended Plain Greek Yogurt (or another low-fat Greek yogurt with a very mild flavor, like homemade)
  • ½ cup water
  • 2 T vanilla whey protein powder
  • Hearty pinch salt
  • 3 doonks THM Pure Stevia Extract Powder (to taste; a doonk is 1/32 tsp.)
  • ½ tsp. vanilla extract
  • A few drops of a food-grade orange or tangerine essential oil or grated orange zest for more orange flavor, optional
  • Fat-free Reddi-Whip and chopped fresh cranberries for serving, optional
Instructions
  1. Heat the halved cranberries, water, and sweetener in a ceramic bowl in the microwave for one minute (or until the water boils and the cranberries soften a bit). Set aside to cool down.
  2. Heat the unsweetened almond milk in a mug in the microwave until boiling. Quickly stir in the unflavored gelatin and add the tea bag. Let steep for 5-10 minutes.
  3. Meanwhile, in a blender (I like to use our Ninja single-serve cup) add the Greek yogurt, water, protein powder, salt, sweetener, and vanilla. Once the tea bag has steeped in the almond milk for 5-10 minutes, squeeze the liquid out of the tea bag and discard it. Add the almond milk to the blender cup and blend until totally smooth. Pour into two decorative glasses/bowls. Divide the cooked cranberries and their syrup between the two glasses/bowls. Most of them will sink to the bottom. To distribute the cranberries more evenly, stir the pudding once or twice after it has gelled in the fridge for a bit and thickened up (do this before the tops gel over) *or* I'm sure you could wait to add the cranberries until the liquid has thickened a little in the fridge but isn't too firm. Refrigerate for 1-2 hours or until the pudding is firm. Serve with a squirt of FF Reddi-Whip and some chopped cranberries, if desired.
Notes
If you do not have the sweetener I have listed in the recipe, see the sweetener conversion chart below. If you use a granulated sweetener, you may wish to powder the sweetener and/or dissolve it in the hot almond milk with the gelatin. Some sweeteners dissolve better than others, making this unnecessary, and of course the powder I use in the recipe has no such issues.
If you are going to be chilling this longer than two hours, cover it so the top doesn't dry out. You may wish to decrease the gelatin amount if you'll be chilling it longer. Using the full amount of gelatin and refrigerating overnight gives these pudding cups a very solid consistency.
Feel free to use other berries in place of the cranberries (if you use something like raspberries or blueberries you probably wouldn't need to cook them in a syrup first because they're not as hard as cranberries), and switch up the tea flavors. I recommend sticking with fruity flavors as this doesn't cause a conflict of tastes with the Greek yogurt. Adjust sweetener as necessary.
I changed the name to "Cranberry Orange Gello Cups" on 12.6.16, but the recipe is the same.
Recipe by Briana Thomas at https://www.briana-thomas.com/cranberry-orange-jello-pudding-cups/