Fancy Finger Gello
THM:FP, low carb, low fat, sugar free, gluten/egg/dairy/nut free
Serves: 9
  • 2½ cups water
  • 1 cup blueberries
  • 5 tsp. Knox gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra 1¼ tsp.)
  • 1-2 tsp. lemon or lime juice, to taste (optional)
  • ¾ tsp. Watkin's Raspberry Extract (or another fruity extract of your choice, to taste)
  • 5 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • ⅛ tsp. salt
  1. Whisk the water, blueberries, and gelatin together in a nonstick saucepan and simmer for 10 minutes. Blend the mixture until smooth, then strain. I use a fine mesh strainer which takes out the blueberry pulp but still leaves a little texture. If you want a clear juice only, use a coffee filter or a fine cloth of some sort for straining.
  2. Whisk the lemon or lime juice, fruit-flavored extract, stevia, and salt into the strained juice. Taste and adjust as desired for a stronger flavor and/or more sweetness. Pour into an 8x8 inch pan and refrigerate until firm, then enjoy!
  3. Feel free to tweak this with whatever berries/extracts you like. You may need to adjust the sweetener level.
Recipe by Briana Thomas at