Creamy Coconut Jelly (Attack phase)

Ingredients

• 1 package (8 oz / 250 grams) fat free cream cheese
• 2 cups (16 oz / 500ml) fat free vanilla yogurt
• 1 cup skim milk (250 ml)
• 2 envelopes of unflavoured gelatine powder (knox gellatine)
• Coconut flavoring
• Sweetener to taste (about 1-2 tablespoons of liquid sweetener)

Directions

1. Take all ingredients out of the fridge, about 10 to 15 minutes before starting to cook this dessert, so all of them are room temperature.
2. Now, bloom the gelatine: in a small bowl add 1/2 cup of skim milk and slowly pour the gelatine powder. Stir and set aside for 5 minutes.
3. In a small sauce pan heat 1/2 cup of skim milk, bring to a boil then stir in the gelatine mixture. Remove from heat.
4. Add the cream cheese and whip. Then add the yogurt, sweetener and coconut flavour, blending everything togheter.
5. Pour the cream in a mold and chill until set ( 5 hours or overnight)

Decoration

Unmold and decorate with powdered cinnamon, mint leaves and goji berries.

Enjoy!!

You can use fruit flavoured sugar free gelatine and fat free plain yogurt (or greek yogurt) to change the flavour of this dessert. Creamy Cherry Jelly is just delicious.

** 2 envelopes of unflavoured powdered gelatine = about 5 teaspoons

More low carb, Dukan friendly recipes, 

- on my Youtube Channel, Maria Martinez mmb2412

- on my Dukan diet set on Flickr