Gelatin Whip Recipes

As noted in my previous post, these days I’m all about instant gelatin whips.  Basically, I make one every day.  Sometimes twice a day.  I dream about these babies at night, because the possibilities and combinations are nearly endless.  (Snooze…pumpkin cream! Snore…peanut butter banana!  Toss…Oolong Chai!  Turn…Lemon Coconut!)

berry gelatin Berry Gelatin Whip (recipe below)

I’ve posted these little bowls of creamy fluffiness on TwoGrand, and lots of friends have asked for a recipe.  (Of course, I get so many good ideas there myself, that I’m happy to share!)  I first came to the concept via Pinterest, from a Trim Healthy Mama blog called BarCodeFree.  You can look there for the writer’s original recipe.

When it comes to recipes, I am a messer and a tweaker and a can’t leave-it-aloner, and so naturally, I’ve added and subtracted here and there and come up with a bit of my own twist of this versatile treat.  Don’t be surprised if I update with more changes!

Today I’ll post a base recipe, and some variations as well as some tips.  Here we go!  Wonder what you’ll come up with when you get your hands on this?

Gelatin Whip Base Recipe

Generously serves 1, happily serves 2

  • hot (not boiling) liquid (3/4 cup)
  • gelatin (1 – 1.5 TBSP) Great Lakes Gelatin RED container recommended
  • cottage cheese (2 TBSP) ff for a fuel pull or an E, full fat for an S
  • whey protein powder (1 scoop)  I like this one.
  1. Add liquid to the blender, and get ‘er going.
  2. Add gelatin to the running blender.  (1 TBSP will result in a softer set whip, and may require some time in the fridge to fully set.  Pros:  creamier  Cons:  less consistent results; 1.5 TBSP is a stiffer set.  I generally lean toward this amount.  Why?  Because I want to eat my whip right away, and I don’t want to wait for it to be refrigerated. 🙂 )
  3. Keep the blender running and add cottage cheese.  This ingredient contributes a lovely, silky mouth-feel.  (Mouth-feel is a weird word/ phrase thingy, but we all know what it means!)
  4. Toss in protein powder.
  5. Keep blender running!

Variations Now for the fun.   You’ll see that this recipe lends itself to creativity, so just play, play, play!  I’ll add this tip.  Be careful of adding too many liquid or wet ingredients.  You certainly can do this, but when you do, you’ll want to be sure you’ve used 1.5 TBSP of gelatin, and will likely need to pop in the fridge or freezer to set.

banana whipBanana Cashew Whip Trim Healthy Mama E

Ingredients

  • base gelatin whip, made with light almond milk  (remember, just get it warm/ hot.  Not boiling!)
  • vanilla (1 tsp)
  • salt (pinch)
  • stevia, or honey or maple syrup (to taste)
  • frozen banana (1/2, cut into 1 inch chunks)
  • salted cashews, crushed (less than 1/8 cup)

To the base recipe, with the blender running, add:

  • vanilla
  • salt
  • sweetener (Raw honey or maple syrup would be delicious.  I loooooovvvveee Trader Joe’s Organic Liquid Stevia, and use slightly less than one dropper full.)
  • frozen banana
    • Make sure in this recipe, and all others, you add the cold/frozen elements last.  Once these frosty goodies hit the gelatin, it will begin to thicken rather quickly.  If your mixture does not seem to thicken adequately, add a few ice cubes, one at a time.  I keep the lid to my blender in place, but remove the clear plastic “knob”.  I drop ice cubes through the hole, and this way, I don’t get splashed in the face with Banana Whip.
  • Once the whip has set (or once you’re ready to move it to the fridge) plop/pour the whip into a bowl or ramekin.  If you need to set it, 20 minutes in the fridge or 10 minutes in the freezer should do.
  • Crush cashews and sprinkle on top.  (I pour the cashews onto a dish towel and use the bottom of a small glass to crush them.)

mocha 700

Mocha Gelatin Whip Trim Healthy Mama Fuel Pull

Ingredients

  • base gelatin whip, made with leftover coffee  (remember, just get it warm/ hot.  Not boiling!)
  • vanilla (1 tsp)
  • salt (pinch)
  • stevia, or honey or maple syrup (to taste)
  • cocoa powder (2 TBSP)
  • culinary coconut milk (this stuff is the bomb!) or heavy whipping cream (1/2 tsp)
  • about 4 ice cubes

To the base recipe, with the blender running, add:

  • vanilla
  • salt
  • sweetener (Raw honey or maple syrup would be delicious.  I loooooovvvveee Trader Joe’s Organic Liquid Stevia, and use slightly less than one dropper full.)
  • cocoa powder
  • ice cubes (one at a time)
    • Make sure in this recipe, and all others, you add the cold/frozen elements last.  Once these frosty goodies hit the gelatin, it will begin to thicken rather quickly.  If your mixture does not seem to thicken adequately, add a few more ice cubes, one at a time.  I keep the lid to my blender in place, but remove the clear plastic “knob”.  I drop ice cubes through the hole, and this way, I don’t get splashed in the face Gelatin whip.
  • Once the whip has set (or once you’re ready to move it to the fridge) plop/pour the whip into a bowl or ramekin.  If you need to set it, 20 minutes in the fridge or 10 minutes in the freezer should do.
  • drizzle with coconut milk or heavy whipping cream.

berry gelatin

Berry Gelatin Whip Trim Healthy Mama Fuel Pull

Ingredients

  • base gelatin whip, made with hot-ish tap water (remember, just get it warm/ hot.  Not boiling!)
  • vanilla (1 tsp)
  • salt (pinch)
  • stevia, or honey or maple syrup (to taste)
  • 1 TBSP lemon juice or a few drops of lemon extract
  • frozen berries (up to a cup)

To the base recipe, with the blender running, add:

  • vanilla
  • salt
  • sweetener (Raw honey or maple syrup would be delicious.  I loooooovvvveee Trader Joe’s Organic Liquid Stevia, and use slightly less than one dropper full.)
  • lemon juice or extract
  • berries (a few at a time)
    • Make sure in this recipe, and all others, you add the cold/frozen elements last.  Once these frosty goodies hit the gelatin, it will begin to thicken rather quickly.  If your mixture does not seem to thicken adequately, add a few more ice cubes, one at a time.  I keep the lid to my blender in place, but remove the clear plastic “knob”.  I drop ice cubes through the hole, and this way, I don’t get splashed in the face Gelatin whip.
  • Once the whip has set (or once you’re ready to move it to the fridge) plop/pour the whip into a bowl or ramekin.  If you need to set it, 20 minutes in the fridge or 10 minutes in the freezer should do.
  • top with a few more berries.

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For those who are eating the Trim Healthy Mama way, note that you can spin these whips (whip these whips?) anyway you’d like.  Want an S?  Use warmed up heavy whipping cream, and drizzle some on top!  Add a bit of coconut oil!  Need an E?  Use delicious fruits like mango, or peaches!  I tend to make fuel pulls, because I am always looking for quick, yummy snacks to insert between my E and S meals.

Comment here if you have any questions, or if you try one of these and would like to share your results!  Maybe you’ll inspire a gelatin whip that I haven’t even imagined!

 

Gelatin Pudding Obsession

Yes, it’s true.  I’ve become obsessed with making a slightly odd thing.  Gelatin Pudding. It’s kind of a cross between the stuff of childhood (J-E-L-L-O) and rather the adult-ish “I have access to Amazon prime and can order grass fed beef gelatin and strange tropical powders and such”.  Oh well, I’ve always loved to experiment and try new things.  And apparently, puddings are the latest incarnation of that.

This is my new favorite recipe (loosely based on “The Shrinker” recipe from Trim Healthy Mama).  It is a creamy, spicy, cool pudding, full of metabolism boosting lovelies like oolong, cinnamon, cayenne and coconut.  There are just an infinite variety of yummy, nutritious, healthy puddings that can be made using the same basic method you’ll see outlined below.  Look for a few more varieties to be posted soon.

Oolong Chai Gelatin Pudding

serves four.  (or one.  depending.)

  • 3 bags oolong tea
  • 1 cup of water, just off the boil
  • 1 tbsp gelatin (I’m using Great Lakes from grass fed cows)
  • 1 tbsp coconut butter (optional)
  • 1 tbsp lucuma powder (optional, but try it!  you’ll like it!)
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 ginger
  • scant 1/8 tsp cayenne pepper (spicy!  look out!)
  • scant 1/2 tsp liquid organic stevia
  • 1/2 cup almond milk
  • about 6 ice cubes
  1. Get your blender out, and after the tea bags have steeped for 3 minutes in hot water, add the tea to the blender.  
  2. Get ‘er started, and slowly add add the gelatin.
  3. With the blender running, add all the spices, the sweetener and the almond milk.
  4. Finally, one at a time, add the ice cubes.  (I take the knob off of the top of my blender and drop the ice cubes right down through that little hole.  Saves me from getting splashed!)
  5. When the mixture is slightly thickened, pour into containers or one larger container.
  6. Chill for 15 minutes.  
  7. Use the 5 minutes to clean up your kitchen!  Or go outside and look around.  Or dance with your children.  
  8. Then eat that der-licious, cold and spicy pudding!