Creamy Yogurt Jello
A major jello upgrade, transforming it into a creamy dessert with the addition yogurt and heavy cream. Light in texture, rich in flavor, perfectly sweet with lovely notes of tanginess.
Ingredients
- 1 packagejello (flavor of your choice; i used strawberry)
- 1 cupboiling water (measure after boiling)
- ½ cupplain, full fat natural yogurt
- ½ cupheavy whipping cream
- for garnish: (optional)
- whipped cream
- berries of choice
- mint leaves
Directions
- 1
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.
- 2
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.
- 3
When the jello mixture is no longer hot to the touch, whisk in the yogurt and cream until evenly combined.
- 4
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.
- 5
If desired, garnish with whipping cream, topped with a berry and mint leaves. Serve cold or at cool room temperature.