Total Time
Prep 5 mins
Cook 5 mins

A really tasty low carb treat. It separates into 3 layers. Good served with a dollop of whipped topping. This is great if you've used up your carb allottment, but still would like dessert.

Ingredients Nutrition

  • 34 cup boiling water
  • 1 (10 g) package sugar-free jello, any flavour (4 serving size)
  • 12 cup whole milk, cold
  • ice cube


  1. Pour boiling water into a blender. Add Jello powder. Cover and blend at low speed until Jello is completely dissolved. about 30 seconds.
  2. Combine cold milk and ice cubes to make 1 1/4 cups. Add to Jello in blender and stir with a spoon until ice is partially melted, then blend at high speed for 30 seconds.
  3. Spoon into individual serving dishes.
  4. Chill until set, about 30 minutes.
Most Helpful

What a simply to make recipe and so extremely appealing. I love the milkyness of it and the jello flavor (I chose strawberry sugar free/ff) was perfect. I have some ideas for other flavors like cherry and raspberry but think lemon might be a real winner. I'm suspecting it could be like a lemon chiffon. The addition of a little fruit might also be nice but I know it would add to the carb count. The carbs aren't as low as jello alone, but at least you get a little milk in your diet. I love it! A reall winner and fun to make.

Cthebird September 05, 2010

Enjoyed the creamyness of the Jello, there was three layers, the Creamy pink Jello layer, small frothy layer of white and a small frothy layer of pink. A nice light dessert, or snack. Also enjoyed by my two sons and grandson.

MomLuvs6 February 27, 2012

My daughter is on a low glycemic index diet for epilepsy and I have been searching for treats for snacks for her. This is wonderful. I knew she liked it the first time I fed it to her when I couldn't feed it to her fast enough. Although I must say - Blenders and Hot liquids are not a good combination - that gave me trouble - I had to remove the cap for adding additional ingredients to prevent too much steam buildup and liquid spitting everywhere each time I turned the blender on.

Cooking Keri March 21, 2008