Gelatin desserts, dry mix, reduced calorie, with aspartame, no added sodium
Whole food · Sweets
Photo: Wikipedia
This is a powdered mix for a light, wobbly gelatin dessert, designed to be dissolved in water and chilled. It sets into a translucent, jiggly texture with a clean, sweet flavor from aspartame, offering a protein-rich, virtually fat-free treat. Nutritionally, it stands out for its high protein content and zero sugar, making it a popular choice for calorie-conscious consumers.
Calorie split: 62% protein · 38% carbs · 0% fat
↓ Full nutrition💚 Why it's loved
People love it for its nostalgic, fun texture and the ability to create a sweet, satisfying dessert with minimal calories and no sugar. It's also incredibly versatile, serving as a base for creative layered desserts, fruit suspensions, or even savory aspics in some cuisines.
⚠️ Watch-outs & how to enjoy it better
The primary downside is the use of aspartame, an artificial sweetener some individuals prefer to avoid. Additionally, while the mix itself is low-sodium, it's often paired with high-sodium ingredients in recipes. To counteract, use it in recipes with whole fruits or pair with a source of healthy fat like a dollop of whipped cream to slow digestion and enhance satiety.
Key benefits
- High protein content (55.3g per 100g dry mix)
- Virtually fat-free and sugar-free
- Low in calories (345 kcal per 100g dry mix)
- Provides a source of collagen-derived protein
- Versatile base for various desserts and snacks
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The first commercial gelatin dessert, named 'Jell-O', was sold in 1897 by Pearle Bixby Wait in Le Roy, New York, and was initially given away as a free sample to build demand.
Full nutrition (USDA data · scales with serving)
| Water | 6.7 g |
| Energy | 345 kcal |
| Energy | 1443 kj |
| Protein | 55.3 g |
| Total lipid (fat) | 0.00 g |
| Ash | 4.7 g |
| Carbohydrate, by difference | 33.3 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 2.0 mg |
| Iron, Fe | 0.02 mg |
| Magnesium, Mg | 1.0 mg |
| Phosphorus, P | 1293 mg |
| Potassium, K | 14.0 mg |
| Sodium, Na | 158 mg |
| Zinc, Zn | 0.07 mg |
| Copper, Cu | 1.0 mg |
| Manganese, Mn | 0.05 mg |
| Selenium, Se | 25.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.11 mg |
| Niacin | 0.04 mg |
| Pantothenic acid | 0.06 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 14.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 14.0 ug |
| Folate, DFE | 14.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.00 g |
| Threonine | 1.1 g |
| Isoleucine | 0.84 g |
| Leucine | 1.8 g |
| Lysine | 2.5 g |
| Methionine | 0.44 g |
| Cystine | 0.00 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 0.22 g |
| Valine | 1.5 g |
| Arginine | 4.8 g |
| Histidine | 0.48 g |
| Alanine | 5.8 g |
| Aspartic acid | 3.8 g |
| Glutamic acid | 6.3 g |
| Glycine | 13.8 g |
| Proline | 8.9 g |
| Serine | 1.9 g |
FAQ
Is this the same as regular gelatin powder?
No. This is a pre-sweetened, flavored dry mix that includes gelatin, aspartame, and other flavorings. Plain gelatin powder is unflavored and unsweetened.
Why is the protein so high?
The primary ingredient is gelatin, which is a protein derived from animal collagen. Since the mix is mostly gelatin with minimal carbs and no fat, the protein content is very concentrated in the dry form.
Can I use this for baking or cooking?
It's primarily designed for chilled, set desserts. High heat can degrade the gelatin's setting power and affect the aspartame. It's best used in no-bake recipes.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.45 kcal/g · 64% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 11.29 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.