Ultimate Ultima Gelatin Dessert
A sweet, sugar-free, and truly healthy dessert!
Ultimate Ultima Gelatin Dessert
- 1 Tablespoon plain gelatin (a single packet of Knox gelatin, just shy of a tablespoon, will do the trick)
- ¼ cup cold water
- ¼ cup near-boiling water
- 1 ½ cups (12 ounces) Ultima, any flavor you prefer (a single scoop or sachet yields a lightly flavored gelatin; two scoops or sachets creates a robust flavor that’s more reminiscent of regular Jell-O)
- Quart-sized mason jar or fancy silicone mold
- In a medium-sized bowl or other container, dissolve the gelatin in the ¼ cup cold water. It’ll get thick quickly as the water activates the gelling powers of the gelatin.
- Add the ¼ cup near-boiling water and stir. This will thin the mixture.
- Pour in the Ultima and stir.
- Transfer the liquid to a Mason jar or Jell-O mold and cover. Place in the refrigerator for several hours or overnight until it’s jiggly and set.
For this recipe, I used boxed Knox Gelatin purchased at Whole Foods, but you can use any brand you prefer; there are some premium brands on the market that some bloggers swear by. If you’re a vegetarian, vegan, or keeping Kosher, you can use a vegetarian alternative such as BaKol Jel Dessert or Natural Dessert’s Jel Dessert.
If you’re feeling creative, you can add fruit and nuts to your your dessert. Simply drop a half to a whole cup of chopped fruit or nuts into the bottom of the jar or container where the gelatin will set and pour the liquid mixture over the fruit. Stir to ensure all the fruit has been coated by the liquid mixture and store covered in the refrigerator until set. Try tossing a cup of chopped walnuts in orange Ultima gelatin for a delicious and satisfying treat. Or try my new favorite: A half cup of chopped peanuts in grape Ultima makes a yummy, gluten-free analog of a peanut butter and jelly sandwich.
It seriously is that easy. And the results were refreshing and delicious, made more so by the knowledge that this tasty, sugar-free, electrolyte-rich snack was actually good for me. Gelatin, which is made from the skin, cartilage, and bones of cows and pigs, (stay with me here, it’s really not gross if we’re going with the whole-animal approach to nutrition) promotes healthy skin, nails, and hair and supports joint health. It’s also been shown to tighten loose skin, improve digestion, and can help you feel fuller longer if you’re trying to lose weight. Best of all, gelatin may help speed your recovery from a hard workout, as it contains glycine and proline, two amino acids integral to rebuilding muscle.
Recipe by: Elaine Howley
Elaine Howley is a former Division I collegiate swimmer and ocean lifeguard who began competing in long-distance open water events in 2006 with her first 8-mile Boston Light Swim. Since then, Elaine has gone on to complete marathon swimming’s Triple Crown—solo crossings of the English Channel, Catalina Channel, and a solo circumnavigation of Manhattan Island—and many other cold, difficult swims, all completed without the aid of a wetsuit. She currently holds the record for the fastest double crossing of the Boston Harbor, a 16-mile swim that broke a 41-year old record. In July 2014, she became the first person to swim the 32.3-mile length of Lake Pend Oreille in northern Idaho. In August 2015 she became only the third American to swim the length of Loch Ness, a 22.2-mile swim in water that ranged from 51 to 57 degrees.