Greek Yogurt Raspberry Jello Dessert Recipes

YOGURT-JELLO

Steps:

• Put yogurt into a serving dish that will hold about one quart.
• Make jello as directed on box.
• Immediately pour jello into dish.
• Stir well, until completely mixed.
• Let set in refrigerator, at least 4 hours.
• This can also be made in 4 individual serving cups. Put 1/2 cup yogurt into each cup. Divide jello evenly between each serving cup. Mix each cup individually.
• If you don't have a large container of yogurt, you can also use 2 (8oz) containers, or even 3 to 4 (6oz) containers.

CREAMY YOGURT JELLO

Steps:

• Empty the contents of the jello envelope into a medium bowl. Pour the boiling water over the jello and whisk until completely dissolved. Set aside to cool down to warm room temperature; about 30 minutes. Do not attempt to speed up the cooling process by refrigerating it, as this will solidify the jello.
• Meanwhile, take both the yogurt and cream out of the fridge, to bring them close to room temperature. By ensuring that all components are at a similar temperature, prevents the mixture from curdling. Adding cold dairy to hot jello mixture, will cause the mixture to curdle and split and the texture won't be pleasant.
• When the jello mixture is no longer hot to the touch, whisk in the yogurt and cream until evenly combined.
• Divide the mixture evenly into 4 ramekins or glasses or 1 medium serving bowl, if serving family-style. Refrigerate until set, 2 to 3 hours or up to overnight.
• If desired, garnish with whipping cream, topped with a berry and mint leaves. Serve cold or at cool room temperature.

RASPBERRY JELLO SALAD

Steps:

• In a large bowl, combine the pudding mix and the vanilla yogurt, stirring until well mixed.
• Fold Cool Whip into the mixture. (You can use a spatula or a whisk!)
• Lastly, fold in the raspberries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture - I like it both ways!

RASPBERRY PINK VELVET GELATIN-YOGURT MOUSSE

Steps:

• In a medium bowl, dissolve gelatin in boiling water. Stirring until gelatin is completely dissolved.
• Whisk in yogurt or sour cream.
• Spoon into 4 sherbet glasses or pour into a gelatin mold. Chill until set, about 1-2 hours.
• When ready to serve, top with raspberries and a dollop of yogurt.

GREEK YOGURT RASPBERRY JELLO DESSERT

Steps:

• In a mixing bowl, pour 2 cups of boiling water and add 1 packet of raspberry jell-o and stir until well combined and the jello is completely dissolved. Then set aside to cool but not set.
• In a separate bowl, using an electric mixer, beat 1 pound of Greek yogurt with 1 can of condensed milk for about 30 seconds then scrape down any excess from the sides of the bowl.
• Add 16 oz of thawed whipped cream and continue beating for another 30 seconds until combined and smooth.
• Once cooled, with the mixer on low speed, gradually add the jell-o to the cream mixture and then increase the speed to medium and beat for another 30 seconds.
• Divide the prepared cream mixture between six 8-oz glasses, about ¾ full and leveled evenly over the top.
• Add about 6-7 fresh raspberries to the top of each glass with mousse.
• Refrigerate the glasses of mousse before adding the layer of clear jell-o.
• Prepare the second package of jell-o according to the package instructions then cool to room temperature before pouring over the set mousse.
• Remove the glasses from the fridge and pour the clear, cooled jello on top of each set mousse and refrigerate again until fully set.
• Once completely set, serve cool and enjoy!