Strawberry Shortcake with Cream Gelatin Dessert

I love gelatin desserts!  They're simple to make, are light and delicious, and have many health benefits. This beautiful dessert looks spectacular in a tapered glass to show off the layers.  The bottom layer is a silky, vanilla cream made with cashew butter.  The top layer is sweet and fruity from pureed strawberries mixed with coconut milk.  The combination is reminiscent of strawberry shortcake.  It makes a very special Valentine's Day treat!

Strawberry Shortcake with Cream Gelatin Dessert

Makes 6 servings

Shortcake Layer:

1/2 cup water

1/4 cup full-fat coconut milk

1/4 cup almond milk (or your favorite milk)*

2 tablespoons creamy cashew butter

1-1/2 teaspoon unflavored gelatin powder

1/4 + 1/8 teaspoon 100% stevia powder (or to taste)

1 teaspoon vanilla extract

Strawberry Layer:

1/4 cup full-fat coconut milk

1/4 cup almond milk (or your favorite milk)*

1/2 cup water

1/2 cup frozen strawberries, thawed (about 6-8 berries)

1-1/2 teaspoon unflavored gelatin powder

2-3 drops lemon juice

1/4 + 1/8 teaspoon 100% stevia powder (or to taste)

fresh, whole berries and a sprinkle of unsweetened shredded coconut to garnish, optional

1.  Begin by making the shortcake layer.  Put 1/2 cup water in a small saucepan and place over medium-low heat.  Heat to boiling and add the 2 TB of cashew butter, whisk until nut butter has melted.  While the water is coming to a boil, measure 1/4 cup coconut milk and 1/4 cup almond milk in a small bowl and stir.  Sprinkle 1-1/2 teas. unflavored gelatin powder over the milks and allow to sit for a few minutes.  When the water-cashew butter mixture is boiling, reduce heat to low and whisk in the milk-gelatin mixture and continue whisking until gelatin is completely dissolved.  Remove from heat and add 1/4 + 1/8 teas. stevia powder and 1 teas. vanilla extract.  Whisk until blended.  Taste and, if necessary, adjust sweetness.  Divide equally between serving dishes and put into the refrigerator for at least 30 minutes until just set.

2.  After the shortcake layer has been in the refrigerator for about 10 minutes, you can begin the strawberry layer.  Place the strawberries into a blender and add 1/4 cup coconut milk and 1/4 cup almond milk.  Blend until strawberries are pureed and mixture is smooth.  Pour into a small bowl, sprinkle 1-1/2 teas. gelatin powder over top; set aside.  Without rinsing the blender, add 1/2 cup water and blend on high until any remaining strawberry mixture blends with the water.  Pour "pink" water and 2-3 drops of lemon juice into a small saucepan and heat over medium-low heat until boiling.  Reduce heat to low and whisk in strawberry milk-gelatin mixture and whisk until gelatin is completely dissolved. Remove from heat and add 1/4 + 1/8 teas. stevia powder.  Taste and, if necessary, adjust sweetness.  Allow to remain at room temperature, stirring occasionally, until shortcake layer is just set.  Divide strawberry mixture equally between serving dishes, pouring gently so not to disturb the shortcake layer.  Return to refrigerator and allow desserts to chill until completely set.

*For those with food allergies: To create a dairy-free dessert, choose a non-dairy milk.

Nutritional Information per serving (not including garnish): 78 calories, 3.3 g carbohydrate (0.3 g dietary fiber, 0.9 g sugar), 6.2 g total fat (3.2 g saturated fat, 0 g trans fat), 0 mg cholesterol, 22 mg sodium, 29.1 mg calcium, 46 mg potassium, 2.3 g protein.  Net carbs per serving: 3 grams

Recipe by Kathy Sheehan, copyright 2015