Make your Own Jello Fruit Cake from SCRATCH | Fresh Flavors and Whipped Cream!

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative to gelatin.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: none

Coconut whipped cream is a dairy-free option.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: none

Greek yogurt provides creaminess with fewer calories.

cake mix

🥗Healthier: homemade cake batter

💰Cheaper: none

Homemade batter can be more cost-effective and healthier.

In a small saucepan, add 2 cups of frozen strawberries, 1/2 cup monk fruit sweetener, and 1/4 cup water.

Bring to a boil and then lower to medium-low to simmer for 5 to 10 minutes until strawberries are cooked through.

Mash the strawberries while they cook.

In a medium-sized bowl, add 1/2 cup room temperature water and sprinkle in 2 tablespoons of unflavored gelatin powder. Mix and let bloom for 5 minutes.

Strain the cooked strawberries through a strainer, pressing to extract as much flavor as possible, discarding the solids.

Add enough hot water to the strawberry syrup to make a total of 1 and 1/2 cups of liquid.

Mix the strawberry syrup with the bloomed gelatin until completely dissolved.

Lightly spray a 6-cup rectangle dish with oil and pour in the gelatin mixture, skimming off any foam if necessary.

For the next layer, add 2 cups of frozen mango, 1/2 cup monk fruit sweetener, and 1/4 cup water to a saucepan and cook until softened, about 10 minutes.

Add 1 and 1/4 cups of water to the mango mixture and bring to a simmer.

Strain the mango mixture, pressing to extract flavor, and ensure you have 1 and 1/2 cups of liquid.

Mix the mango syrup with the bloomed gelatin until combined and dissolved.

Pour the mango gelatin mixture into the same dish after the strawberry layer has cooled to room temperature. Place in the refrigerator to set for about 2 hours.

Prepare the clear Jell-O by combining 1/2 cup freshly squeezed orange juice, 2 tablespoons lemon juice, and 1 cup monk fruit sweetener with hot water until it reaches 3 cups total.

In a separate bowl, mix 1 cup of water with 4 teaspoons of unflavored powdered gelatin and let bloom.

Combine the bloomed gelatin with the orange juice mixture until fully dissolved.

Prepare the fruit by dicing 1 mango, 1 dragon fruit, and washing 8 oz of raspberries, 1 lb of sliced strawberries, and 1 lb of whole blueberries.

Spray a 12-cup bundt pan with nonstick spray and arrange the fruit in the bottom.

Pour in the cooled clear Jell-O to cover the first layer of fruit, ensuring it doesn’t cook the fruit.

Pour in the remainder of the clear Jell-O to fill the mold and refrigerate for 4 to 8 hours or overnight to set completely.

To remove the Jell-O, run a spatula around the sides, then submerge the pan in warm water for a few seconds to loosen it.

Flip the Jell-O onto a serving platter and decorate with whipped cream and halved blueberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens