Gelatin desserts were very popular with the Victorians, but it wasn’t until the late 1800s that a prepackaged flavoured product was available.
Pearle Bixby Wait trademarked a gelatin dessert called Jell-O in 1897 in New York State. He and his wife May added strawberry, raspberry, orange, and lemon flavouring to granulated gelatin and sugar. The rest is history.
This low carb dessert has only 4 g of carbs and is a great addition to help keep you full and cool at the same time.
Keto Jell-o Mousse
- 1 package sugar free jello
- 2 cups boiling water
- 1 cup sour cream
- 1 cup heavy cream
- Bring 2 cups of water to a boil and add it to the jello powder. Mix thoroughly.
- Add the sour cream and heavy cream and mix well. For a true mousse texture, whip the cream separately and gently fold in with the other ingredients.
- Pour into one cup containers and refrigerate until firm.