INGREDIENTS

250 ml of cream
10 g of jelly powdered Live Better
20 g of Fancy Maple Live Better or Honey

PROCEDURE

In a small saucepan, put the gelatin, cream, and Fancy Maple.
Heat everything until the gelatin has completely dissolved, without bringing to a boil.
Put the mixture in the mold of your choice (use glasses if you want to make single-portions).
Let rest in the refrigerator for at least 2 hours.
Before serving, add maple syrup, honey or one of our Live Better spreads on top.

Soft, light, and sugar-free: here are our marbled red berry marshmallows in a low-carb version.

INGREDIENTS
For the base:
- 300 ml room temperature water
- 130 g erythritol
- 60 g gelatin powder

For the red berry layer:
- 500 g red fruits
- 30 g gelatin powder
- 120 ml water
- 30 g erythritol, honey or other sweetener to taste

PROCEDURE
Mix the gelatin with 180 ml of water and let it rest.
Pour the remaining 120 ml of water into a small pot, add the erythritol, and bring to a boil, stirring until it reaches about 110°C.
Pour the syrup over the gelatin, stir well, and let it cool slightly.
Whisk for 20 minutes until frothy. Pour into a 20×20 cm baking dish lined with baking paper.
Blend the berries with the chosen sweetener, then heat over low heat until small bubbles form (without boiling).
Remove from the heat, add the softened gelatin, and mix well. Let cool for 10 minutes.
Whip for about 15 minutes, until soft and foamy.
Pour over the base and, using a toothpick, create a marbled effect.
Refrigerate for at least 2 hours.
Cut into cubes and dust with erythritol. Store in the fridge for 4–5 days.

A spectacular yet easy recipe—perfect for a sweet treat without the guilt.

INGREDIENTS:
300 ml of room temperature water
150 g of Fancy Maple or honey or erythritol
60 g gelatin powder

PROCEDURE:
Mix the gelatin with 180 ml of warm water and let it stand for at least3 minutes
Pour the remaining water (120 ml) into a saucepan, add the Fancy Maple or honey, and bring to a boil while continuing to stir until the mixture reaches about 110° C
Pour syrup over gelatin and start whipping with whips for 20 minutes until nice and frothy
Line a 20 cm x 20 cm baking pan with baking paper (on both the bottom and the walls) and pour the mixture quickly without letting it sit too long
Refrigerate at least half an hour
Remove from pan, cut into cubes.
Store in the fridge for 4–5 days.

TIP
If, like me, you don’t have a stand mixer, here’s a super smart trick: place your oven rack on top of two containers of the same height, then slot the mixer through the rack from below. This way the mixer stays in place and can whip for 20 minutes without you holding it!
In my opinion, they actually taste even better after a couple of days, as they dry out a little.

Clear layer
- 200 ml of coconut milk
- 15 g gelatin
- 1 tablespoon of cocoa powder
- 1 tablespoon erythritol

Dark layer
- 200 ml of coconut milk
- 15 g gelatin powder
- 2 tablespoons of cocoa powder
- 1 tablespoon erythritol

White layer
- 200 ml of coconut milk
- 15 g gelatin powder
- 1 tablespoon erythritol

Same procedure for all layers
1. Place all ingredients in a nonstick saucepan and bring to a boil.
2. Let cool and pour into an inclined glass.
3. Allow to cool in the refrigerator at least 30 minutes.
4. When the first layer is solid, proceed with the second layer and let it cool.
5. end with the third one by placing the glass upright

recipe by @ketosi.sa