This Raspberry Candy is absolutely delicious and comes together in just a few minutes. If you’re doing Keto (or want to start) having a few amazing fat bombs in your arsenal is essential for success.
Raspberry Cream Bombs | Fat Bomb Recipe
Why You’ll Love This Candy Recipe
- Fast. You can make these in under 30 minutes. You just need to chill them until they’re set and you’re ready to eat!
- Easy. Mix a few ingredients in a bowl with a hand mixer or toss in your stand mixer for an even more hand’s off experience.
- Few Ingredients. 3 ingreients. That’s seriously all you’ll need.
- Low Carb. 2 carbs per serving for a sweet and totally indulgent snack.
What Is A Fat Bomb?
So if you’re doing the Keto diet, you need to maintain a low carb, high-fat diet. If you want to know more about Keto you can see my week by week Keto diet plan by clicking HERE . Fat bombs are an easy way to introduce a high-fat, low-carb food source to your diet to help you maintain your macros. They’re a great way to help when you’re dealing with cravings, or not feeling full.
Ingredients You’ll Need For Raspberry Candy
The ingredients to these Raspberry Cream Bombs are so simple. The best part is you need just a few ingredients for a tasty treat!
I used:
- Sugar Free Jello
- Hot Water
- Cream Cheese
- Heavy Whipping Cream
How To Make Raspberry Candy
- Place hot water in the bowl of your stand mixer or large mixing bowl.
- Sprinkle Jello packet flavored with your choice of flavor and let it soften for a few minutes. Stir well. If you see crystals of gelatin in it, pour a little more hot water and stir until the crystals are dissolved.
- Add cream cheese and heavy whipping cream and using a whisk attachment (or hand mixer) then slowly start to beat the mixture.
- Start on low and then increase speed slowly. Best for 4-5 minutes until the mixture makes semi-stiff peaks.
- Pour into silicone molds or 6 cups and refrigerate.
Tips And Tricks
If you don’t like raspberry, you can easily change the flavor with this recipe. These keep well in the fridge too, so you can save them to snack on when you need them too. They’re an easy dessert as well as a fat bomb, so it’s a win-win.
- Use your favorite sugar free Jello. Raspberry isn’t your favorite flavor? No problem, use any other sugar free Jello flavor you like.
- Use the equipment you have in the kitchen. Need something in a pinch but you don’t have time to wait for special molds? Use ice cube trays instead.
- They don’t have to be low carb. Not counting carbs but still want a tasty raspberry candy treat? Use any Jello in your pantry for something the whole family will love.
How Long Do They Last?
For the best texture, I would suggest eating these within 4-5 days. After that, the dairy in the recipe will start to separate and these raspberry candies will lose their original texture.
Want More Keto Fat Bombs?
- Peanut Butter Fat Bombs
- Pumpkin Mousse
- French Silk Mousse
If you love this Raspberry Candy as much as we do, make sure you share these Keto Fat Bombs with your friends on Facebook and Pinterest so your friends can try them too!
Raspberry Cream Bombs
Ingredients
- ▢ 1 small ( 1 ) package sugar free Raspberry Jello , (.3 oz)
- ▢ 1/2 cup ( 125 g ) hot water
- ▢ 8 ounces ( 226.8 g ) Cream Cheese
- ▢ 1/2 cup ( 119 g ) Heavy Whipping Cream
Instructions
- Place hot water in stand mixer bowl.
- Sprinkle Jello and let it soften for a few minutes. Stir well. If you still see crystals of Jello in it, pour a little more hot water and stir until the crystals are dissolved.
- Add cream cheese and heavy whipping cream and using a whisk attachment, slowly start to beat the mixture.
- Start on low and then increase speed slowly. Best for 4-5 minutes until the mixture is fluffy and makes semi-stiff peaks.
- Pour into silicone molds or 6 cups and refrigerate.
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Raspberry Cream Bombs
Ingredients
- 1 small package sugar free Raspberry Jello (.3 oz)
- 1/2 cup hot water
- 8 ounces Cream Cheese
- 1/2 cup Heavy Whipping Cream
Instructions
- Place hot water in stand mixer bowl.
- Sprinkle Jello and let it soften for a few minutes. Stir well. If you still see crystals of Jello in it, pour a little more hot water and stir until the crystals are dissolved.
- Add cream cheese and heavy whipping cream and using a whisk attachment, slowly start to beat the mixture.
- Start on low and then increase speed slowly. Best for 4-5 minutes until the mixture is fluffy and makes semi-stiff peaks.
- Pour into silicone molds or 6 cups and refrigerate.
Raspberry Cream Bombs https://twosleevers.com/raspberry-cream-bombs-fat-bomb-recipe/
My Instant Pot Moong Dal Soup is a delicious traditional Indian soup recipe that you’ll absolutely love. This recipe is made super easy with the help of an Instant Pot and makes a delicious lunch or dinner recipe.
What Makes This Instant Pot Moong Dal Soup The Perfect Comfort Food?
- Fast. Done in 30 minutes with the help of your Instant Pot
- Easy. A simple pour and cook recipe .
- Vegetarian . A great solution for your next Meatless Monday
- Authentic. Packed with your favorite Indian cuisine flavors
My Instant Pot Moong Dal Soup recipe consists of Moong Dal (split red lentils) and various vegetables and delicious seasonings, making this a great protein-rich vegetarian dish. It’s made in the Instant Pot, so no slaving over the stove or long cook times for you.
This Instant Pot soup is full of rich flavors, protein, and is great for those on a VSG / full liquids / soft foods diet. It makes a great appetizer, lunch or dinner main course, or even as an accompaniment to another dish.
If you’re a fan of Indian food, I know you’ll love this dish. But really, even if you’re not, Instant Pot Moong Dal Soup is a delectable soup recipe everyone will love. It’s actually a great way to introduce your family to Indian flavors–without fully hitting them on the head with them 🙂
What Is The Difference Between Moong Dal And Moong Dal Soup
I don’t know how exactly to explain the difference between a dal soup and a dal to you. But I think two things are clearly different between dal and a dal soup.
- A dal is thicker and can be scooped up with naan or chappati for example. In contrast, a dal soup is to be sipped out of a mug.
- A dal is usually left with the individual lentils mushy, but still somewhat intact. A dal soup is usually blended into a smoother mixture .
But really it’s just a nomenclature issue because they are both equally delicious. Why chose? Make both!
Do I Have To Soak Moong Dal?
One of the perks in choosing this type of lentil is how small it is and how quickly it cooks. Some types of beans and lentils require you to soak them beforehand so they cook quicker. However, there is no need to soak moong dal before you prepare this recipe.
Is Moong Dal Healthy?
Moong dal is full of essential nutrients such as vitamins A, B, C, AND E . It is incredibly high in protein and high in fiber while being low in fat. This makes it a very healthy and well-rounded dish.
How To Make This Lentil Stew Recipe
- Place all ingredients except for the ghee and cumin seeds into the inner liner of your pressure cooker.
- Cook on high pressure. Natural pressure release and then quick release all remaining pressure.
- Use an immersion blender to puree the lentil soup until you have a smooth mixture.
- In a small heatproof pan or a tadka ladle, heat the ghee . When it is shimmering hot, add the cumin seeds and allow them to sizzle. Add the garlic and let it sizzle but be careful not to burn. Pour this hot flavored ghee onto the soup and mix well.
- Serve immediately with a swirl of cream on top of each bowl of soup.
More Delicious Lentil Recipes
- Simple Lentil Soup
- Misir Wot
- Red Lentil Soup
- Barley and Lentil Pilaf
- Easy Instant Pot Lentil Recipes
- How To Cook Lentils
If you find this recipe for Instant Pot Moong Dal Soup as delicious as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too.
Moong Dal Soup
Ingredients
- ▢ 4 cups Water
- ▢ 1 cup moong dal (split yellow lentils)
- ▢ 1 cup onions, chopped
- ▢ 1 cup diced carrots
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 tablespoon Minced Ginger
- ▢ 1 Serrano peppers , diced
- ▢ 1 teaspoon tumeric
- ▢ 1 teaspoon Ground Cumin
- ▢ 1 teaspoon Ground Coriander
- ▢ 1/2 teaspoon Ground Cinnamon
- ▢ 1 teaspoon Kosher Salt
For Tempering
- ▢ 3 tablespoons Ghee
- ▢ 1 tablespoon cumin seeds
- ▢ 6 Garlic Cloves , thinly sliced
To Serve
- ▢ 1/4 cup cream
Instructions
- Place the water, lentils, onions, carrots, ginger, garlic, pepper salt, turmeric, cinnamon, cumin, coriander, and salt into the inner liner of your pressure cooker.
- Cook at high pressure for 10 minutes. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
- Use an immersion blender to puree about soup until you have a smooth mixture.
- In a small heatproof pan or a tadka ladle, heat the ghee. When it is shimmering hot, add the cumin seeds and allow them to sizzle, about 30 seconds. Add the garlic and let it sizzle but be careful not to burn. Pour this hot flavored ghee onto the soup and mix well.
- Serve immediately with a swirl of cream on top of each bowl of soup.
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Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
