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Imagine big soft white clouds.
Now imagine them at the end of the day, when the setting sun gives them a lovely red tinge.
Now imagine them strawberry flavored!
Just like this dessert, they are Strawberry Clouds!
Light, airy, delicate and with just the right amount of sweetness. Perfectly balanced by the roundness of the whipped cream.
The perfect dessert for a summer dinner party, or for a Sunday brunch.
A sugar-free treat!
We all need and deserve a sweet treat sometimes!
The only problem with this fact is that sugar and carbohydrate consumption has reached a staggering proportion in the world. We consume at least 300 calories a day more from carbs ONLY compared to 40 years ago, while fat and protein consumption as stayed almost the same.
This sudden change in diet had brought dire consequences for the health of the people. Just look at the statistics for diabetes, metabolic syndrome, heart disease, etc. These are all degenerative diseases that originate in a bad diet and are preventable.
As a nutritionist, it is my duty to look out for your health. I do it for my patients and I do it for my readers!
As a cook, I incorporate my knowledge of nutrition to create delicious treats that are not bad for you.
This one is especially dear to my heart, as it came out delicious and won’t leave you feeling ill from a sugar high and sudden crash. I hope you enjoy!
Delicious Obsessions Trusted Product Recommendations
I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:
- Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
- Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Thrive Market has better deals. If you like saving money, it’s good to shop around! 🙂
Important Note On Gelatin Types
When it comes to gelatin, you don’t want any old gelatin off the supermarket shelves. You want to look for 100% grass-fed gelatin from healthy animals. Just like other animal products, quality is important.
That is why I recommend Vital Proteins Grass-Fed Gelatin products and Perfect Supplements products exclusively. I have compared these brand with other brands on the market and the quality far surpasses anything else I’ve tried. I am thrilled to be one of their affiliate partners and support such great products and companies.
Perfect Supplements offers a grass-fed hydrolyzed collagen (cold-soluble) right now and has a gelatin (hot-soluble) in the works for 2016. Read my review of their product here or watch the video below. You can order their own products via their own site here or on Amazon here.
Strawberry Clouds Dessert :: Gluten-Free, Grain-Free, Sugar-Free
Light, fluffy, creamy deliciousness! This is strawberries and cream to a whole new level. Plus, it gives you an added boost of nutrient-dense gelatin.
- 1 pound fresh organic strawberries
- 2 tablespoons grass-fed gelatin
- 2 organic pastured egg whites
- 2 teaspoons vanilla extract
- 1 gram Stevia Powder
- 1 cup organic heavy whipping cream (you can also use this Aroy-D coconut cream)
- Beat the egg whites with an electric or hand whisk until stiff peaks form. Set aside.
- Wash and trim strawberries.
- Put the strawberries in a blender and puree them until completely liquified. Add the vanilla and stevia.
- In the meantime, in a small sauce pan heat 1/4 cup of water to about 100 degrees.
- Add the gelatin to the water and let dissolve.
- Now with the blender going on slow, pour the gelatin into the strawberry puree and blend well for about 20 sec.
- Now pour the strawberry mixture on the egg whites and fold in carefully until evenly mixed.
- Pour the mix into 4 cups and put in the refrigerator to set for at least 4 hours.
- When ready to serve whip the heavy cream in a blender or with an electric whip.
- Serve with a large dollop of whipped cream and a strawberry for garnish.
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 67mgSodium: 45mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 4g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Want Even More Gelatin Goodness?
Health Benefits and Gelatin Info
- Get the real scoop on gelatin brands here.
- Learn how to use gelatin for an egg replacement here.
- Find out the amazing health benefits of gelatin here.
Gelatin Recipes (Gluten-Free)
- Strawberry Mint Lemonade Gummies
- Melon Gummies
- Elderberry Gummies with Ginger and Turmeric
- Honey Orange Fruit Snacks
- Strawberry Clouds Dessert
- Vanilla Bean Faux Cheesecake
- Clean and Healthy Homemade Marshmallows
- Coconut Milk Hot Chocolate
- Pumpkin Cream Cheese Muffins
- Pumpkin Brownies
- Pumpkin Scones
- Double Dark Chocolate Coconut Milk Pudding
- Coconut Tulsi (Holy Basil) Ice Cream
- Strawberries & Cream Tart
- Creamy Coconut Milk Yogurt (no yogurt maker required)
The Gelatin Secret
For further reading, my friend Sylvie’s book, The Gelatin Secret (affiliate link), is by far the best book out there on the subject.
Gelatin is the superfood that can give you relief from digestive disorders and thousands of people are finding that regular consumption is helping them heal their bodies and live a healthier life.
Where do the vanilla and stevia go? Into the strawberries or into the whipped cream? Sounds delicious, can’t wait to try this.
Hi Sharmista – Thanks for pointing that out! We have updated the recipe. Sorry for missing that!
Oh wow. This looks heavenly!
Hi Jordan! Hope you enjoy! 🙂
Sounds delicious! Mine are chilling now! Have you made this with any other fruit? Thanks!
Hi Shan – We hope you enjoy! You could probably use any berry in this recipe and it would be equally as delicious! Have fun experimenting! 🙂
What is the name or brand of the gelatin you used? Where can I buy this? Thank you!
Hi Monique – I use the Great Lakes brand gelatin. It is 100% grass-fed and pastured: https://www.deliciousobsessions.com/Great-Lakes-Gelatin. You can buy it online and some health food stores will also carry it. Hope you enjoy!
Hello, could you substitute stevia for organic coconut sugar? I do paleo and don’t really know much about stevia.
Hi Kevin – You could use a sweetener of your choice in this recipe, but you would have to adjust the proportions a bit. A little bit of stevia goes a long way, as it is SUPER sweet, so you may have to add more of a sweetener. You might start off with a tablespoon and adjust from there. Hope you enjoy!
Does it matter is you use the green or red can of Great Lakes gelatin? I have the green and not sure if that will work.
Hi Jennifer – It needs to be the red can, which is true gelatin. The green can is collagen hydrolysate, which will not gel. Hope you enjoy!
That looks delicious! I’ll have to try it without stevia though. My body doesn’t like that stuff.
Hope you enjoy Deven! 🙂
Perfect timing Jessica, I’ve been looking for the perfect dessert for an upcoming girls night out valentines bunco party and was wondering if I could use frozen organic strawberries that I just stocked up on from Costco. Also, how far in advance can the cream be made to hold it’s shape? I want to do as much of the prep work in advance, so I can spend time enjoying the party. Thanks much for an excellent blog, your information is always so helpful!
Hi Jules – I have not tried it with frozen strawberries, but I think it would work. They will probably be more watery though, so maybe let them thaw and strain off some of the water? As far as the cream, I am not sure how far in advance it can be made and still hold it’s form. I would imagine maybe overnight, but I would hate to tell you that and then have it be ruined. 🙁
Great recipe idea, just wondering if frozen strawberries could be substituted for fresh? Thanks!!!
Hi Jules – Yes, I think they could. See my other response to your comment! 🙂
This recipe looks really good. I just thought it was not healthy to eat raw egg whites. Not because of salmonella as I eat raw egg yolks, but because of the avidin in raw egg whites bind to the biotin and is therefore not healthy. What is your opinion on this?
Hi Randee – I don’t worry about eating raw egg whites on occasion. This is a dessert, so it’s not something you’d be eating regularly. Consuming it as a treat once in awhile should not cause any problems unless you know that you are sensitive to raw egg whites. In that case, you’d of course need to avoid it! 🙂
Do you have any nutritional stats on this, specifically sugar and carb amounts? Any non-dairy substitutes for those of who can’t have dairy? Thanks.
Hi Kir – You could probably use coconut cream (the super thick stuff from the top of the can or Aroy-D brand coconut cream). I’ve never tried it, but I think it would work. We don’t provide nutrition info on my recipes since we feel there is much more that goes into health than counting calories, fat, etc. There are a number of sites you could use. This one seems to be one of the most popular: http://www.myfitnesspal.com/recipe/calculator. Thanks for stopping by! If you try it with the coconut cream, let me know how it turns out! 🙂
I’m new to AIP and I see that eggs are not permitted on this program until after a period of time when I can try them again to see if I tolerate them. Is there something I could substitute for the egg whites?
Hi Eva – Thanks for stopping by! You could probably play with more gelatin in this recipe, though I’ve never made it without the egg whites so I don’t have any specific instructions on how to adapt it. You could maybe just make a “jello” or thick pudding from it and then whip it with a hand or stand mixer to get it more fluffy. If you try it, let me know how it turns out!
You are making some dangerous statements here, as a Type 1 diabetic, I can assure you that not all diabetes originates in bad diet and your assumption is basic, misguided and dangerous. Oh, and it’s insulting. Also, it’s not degenerative and it isn’t a bad thing to eat carbs.
Hi Cait! Thanks for stopping by! The author of this article (my friend Vivica) was specifically talking about Type 2, which is largely preventable through lifestyle changes. Type 1 is definitely not being included here. I apologize if that didn’t seem clear to you. Of course eating carbs is not bad when they are coming from healthy sources. They are, however, bad when they are coming from largely refined and highly processed sources. This goal of Vivica’s article, and this site, is to help people transition away from the Standard American Diet and incorporate more real food into their life. Too many poor quality carbs absolutely impacts our health. Cheers!
Can you please confirm if the 2 x TABLEspoons vanilla in this recipe is correct.
Thanks for the lovely recipe
Hi Rina! Oh no! That is totally wrong. It should be 2 teaspoons. I don’t know how many times I’ve looked at this recipe and my eyes have never noticed the error. Thank you so much for finally pointing it out!