Blueberry Cobbler Marshmallows

Stuffing marshmallows full of all of my favorite things has become one of my newest hobbies. This time around I had a fresh batch of Lolli's Low Carb Granola on hand, a packaged of dried blueberries I had been trying to find the perfect use for, and a leftover eggwhite from an ice cream experiment. It's honeslty like the stars aligned in the middle of my kitchen..

Jumping in! 

INGREDIENTS:

• ¼ Cup Allulose
• ½ Cup Erythritol
• Lolli’s Low Carb Granola, Crumbled. (KetoOnDani for a discount on your granola order!)
• 1 Egg White (30g)
• 1.5 Tbsp Beef Gelatin Powder
• 2 Tbsp Water (for the gelatin)
• ¼ Cup Water
• 1 Tbsp Cinnamon Roll Jordan’s Skinny Syrup
• Dried Blueberries (No Sugar Added), Chopped.

PROCESS:

1. Begin by preparing a sheet/container/mold for your marshmallow mixture. I use a deep baking sheet, place a layer of parchment paper down, and then either sprinkle with coconut flour or give a quick spritz with coconut oil cooking spray. Then just set aside until its
2. Add 2 Tbsp of water to a small bowl and sprinkle gelatin over top. (Make sure all of the powder is in the water). Set aside.
3. In a small sauce pan, add sweeteners and remaining water. Stir until sweeteners begin to dissolve. Bring to a boil. (You want this to reach roughly 230 degrees Fahrenheit)
4. While waiting for your sugar water to boil, add egg white to the bowl of a stand mixer. Whisk on low/medium. (By the time the sugar mixture is done, this should have reached the soft/medium peak stage. This is what we are looking for)
5. Remove sugar water mixture from heat and whisk in your gelatin.
6. Pour this mixture into the stand mixer with your egg white. (I leave it on medium low while I am pouring – and try to pour in a slow steady stream)
7. Turn mixer up to medium and add in the Cinnamon Roll Skinny Syrup. Continue to mix on medium/high until the marshmallow mixture is thickened and slightly cooled.
8. Turn off the mixer and fold in the Lolli’s Low Carb Granola and Dried Blueberries.
9. Turn marshmallow mixture out onto prepared pan/sheet/molds. Spread evenly, working fairly quickly. Allow to set up. (I let mine dry overnight and then cut into pieces and allow to dry a few more hours. This step will depend on how you like you marshmallows) 
10. Decorate or simply devour. Your choice!