Low Carb Recipes

Makes 6 Servings

* 1 Tbsp. gelatin
* 2 Tbsp. water
* 3 cups brewed Jasmine tea, still hot
* 1/2 tsp. liquid sweetener
* 1 Tbsp. Splenda
* 4 tsp. lemon juice

In a small bowl, sprinkle the gelatin over the 2 Tbsp. water. Let stand until softened. Microwave the gelatin in 30-second increments until liquid. Stir into the tea along with the sweetener, Splenda and lemon juice. Pour into 6 small dessert dishes or teacups and let set in the fridge for at least 4 hours.

Total Carbohydrates: 3.38

Total Carbohydrates Minus Fiber: 3.30

Carbohydrates per Serving: 0.56

Carbohydrates per Serving minus Fiber: 0.55

Makes 4 servings

This is very popular in Japan. My version has cream in it, which makes it tastes more like a latte.

* 2 Tbsp. water
* 2 1/2 tsp. gelatin
* 1 1/2 cups water
* 1 1/2 tsp. liquid sweetener
* 1 Tbsp. Splenda
* 1/2 cup brewed espresso
* 1/2 cup whipping cream

optional whipped cream and whole coffee beans for garnishing

Place the 2 Tbsp. water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens.

Heat 1/2 cup of the 1 1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well. Measure out 3/4 cup of the espresso mixture into a small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours.

Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two.

Total Carbohydrates: 8.17

Carbohydrates per Serving: 2.04

Makes 4 servings

This is very popular in Japan. My version has cream in it, which makes it tastes more like a latte.

* 2 Tbsp. water
* 2 1/2 tsp. gelatin
* 1 1/2 cups water
* 1 1/2 tsp. liquid sweetener
* 1 Tbsp. Splenda
* 1/2 cup brewed espresso
* 1/2 cup whipping cream

optional whipped cream and whole coffee beans for garnishing

Place the 2 Tbsp. water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens.

Heat 1/2 cup of the 1 1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well. Measure out 3/4 cup of the espresso mixture into a small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours.

Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two.

Total Carbohydrates: 8.17

Carbohydrates per Serving: 2.04