Gastography

This dessert is delicious, low carb and light – aaaand it also tastes fancy because of the fresh fruit and different textures.

It’s also, as it turns out, dead simple to make and quick to set up.

Gluten-free, primal, keto

Low Carb Strawberry Parfaits

1 package sugar free strawberry jello
1 cup boiling water
8 ounces softened cream cheese
Juice of half a lemon
1/4 cup almond flour, almond meal or ground almonds
2 Tbsp. melted butter
1/4 cup almond slivers or shaved almonds
12 fresh strawberries

First, make your jello by whisking the jello powder into the hot water until fully dissolved. Let sit 2 minutes. Full disclosure: I screwed this part up and had lumpy jello, so I slapped the whole mixing cup I was using back into the microwave for another minute or so, whisked the crap out of the mixture and crushed all the lumps I could with the back of a spoon. The result was mostly not-lumpy jello. 

When your jello has rested, add to the cream cheese and beat with electric beaters – or do things the hard way. I was already looking at grating my own cheese and wasn’t trying to exhaust myself by 8:30 am on Thanksgiving morning. #delicateflowerproblems

Spread into a metal or glass pan kinda evenly and let chill for an hour or two.

While the fluff is chilling, toast your almond slivers and make a simple buttery almond crumble by combining the butter and almond flour and baking (I think I baked at roughly 220C which is what I seem to bake everything at because I think it’s like 375F) for 5 – 10 minutes or until the mixture is golden and kinda looks like a cookie.

To serve, put a little crumble into the bottom of a teacup or glass, top with a sliced strawberry, a scoop of fluff, almonds, more fluff and more almonds – garnish with a second strawberry.

Makes 6 teacup sized portions