Creamy Bears

Going to the fridge and grabbing a bag of these fruity, creamy, cold little things is EXACTLY what I need in this heat! Using 100% heavy cream is the secret to this perfect texture; they’re soft and squishy, yet firm. Pictured are raspberry, black cherry, orange, lime, lemon and strawberry. The recipe below makes 150 bears in the mold pictured.

Macros and pricing:
Based on the products we used, the cost of these ingredients will be roughly $4.12 and make 6 servings.
Serving size = 25 small bears
Per serving:
Fat – 13.14
Carbs – 2.63
Net Carbs – 2.63
Protein – 3.23

8.5g box of sugar free jello
1 cup heavy whipping cream
15g unflavored gelatin

Heat heavy whipping cream in a small sauce pan on medium heat.
Add jello and gelatin packets.
Whisk until combined.
Fill each mold using the dropper.
They will begin to solidify as you fill the rest of the molds, however you will still want to refrigerate them for half an hour before popping them out.
We store them in a ziploc bag in the fridge and keep the colors separated as they tend to dye each other.

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