There’s no reason to save Jello for a sweet snack when you can enjoy it any time of day by mixing in a few healthy ingredients. With the addition of plain yogurt, you can whip up a deliciously decadent treat that’s healthy enough to eat for breakfast! This yogurt Jello recipe combines natural ingredients with a delicious raspberry sauce to create a sweet treat you won’t feel guilty about eating.

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Overhead view of yogurt jello with raspberry sauce.

There's no reason to save Jello for a sweet snack when you can enjoy it any time of day by mixing in a few healthy ingredients. With the addition of plain yogurt, you can whip up a deliciously decadent treat that's healthy enough to eat for breakfast! This yogurt Jello recipe combines natural ingredients with a delicious raspberry sauce to create a sweet treat you won't feel guilty about eating.

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What Do I Need to Make Yogurt Jello?

You'll love how simple this recipe is to make. And when you use a pretty Jello mold to prepare it, you can create a beautiful dessert that's deceptively healthy. To make yogurt Jello, you'll need:

Unflavored gelatin
Hot water
Sour cream
Sugar
Plain yogurt

In addition to preparing your homemade yogurt gelatin, you'll also need a delicious sauce to top off your dessert. To make the raspberry sauce, you'll need:

Frozen raspberries
Sugar
Water

How Do I Make Yogurt Jello?

Preparing yogurt gelatin isn't much different than whipping up a batch of traditional Jello. Just follow these simple steps to prepare your gelatin mold and fresh raspberry sauce to pour on top:

Step One: Prepare the Gelatin

Add the hot water to a small bowl, making sure the water isn't boiling. Add the gelatin to the water and stir until the powder has completely dissolved.

Step Two: Mix the Other Ingredients

Spoon the sour cream into a large saucepan and stir in the sugar. Cook the ingredients over medium heat, until the mixture is about ready to come to a boil. Continue stirring the sugar into the sour cream until it's completely dissolved, then add the gelatin mixture to the pan.

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Step Three: Add the Yogurt

Remove the pan from the heat and stir the gelatin until it's fully mixed into the sour cream. After that, add the yogurt to the pan and continue stirring until all the ingredients are well blended.

Step Four: Fill the Jello Mold

Spray your mold with nonstick cooking spray and pour the yogurt mixture into the pan. Spread the yogurt evenly over the pan, then allow it to rest until the mixture reaches room temperature. Then you can transfer the mold to the refrigerator to chill for at least 3 hours. The Jello is ready to serve when the mixture is solid and your finger bounces back when lightly pressed into it.

Step Five: Prepare the Raspberry Sauce Ingredients

When you're ready to serve your yogurt Jello mold, you can start preparing your sauce. First, add the frozen raspberries to a medium sauce pan. Then, add enough water to the pan to cover the berries. Finish by pouring the sugar into the pan. Heat the ingredients over medium heat, stirring all the ingredients until they're well blended and the sugar has dissolved. Continue cooking until the mixture comes to a slow boil, stirring constantly to keep the berries and sugar from burning.

Step Six: Smooth the Sauce

When the berries have softened, remove the pan from heat. Then, transfer the sauce mixture to your blender to puree the raspberries. Blend the berries into a smooth sauce. After the raspberries are pureed, pour the sauce through a fine mesh strainer over a medium bowl. Stir and smash the sauce through the strainer with the back of a spatula, helping the liquid separate from the pulp and seeds.

Step Seven: Garnish the Jello

After the all the sauce has been pushed through the strainer, remove the Jello mold from the refrigerator. Flip the mold over on top of your serving plate and shake to loosen the yogurt Jello from the mold. Spoon the sauce over the top of the dessert, then cut into slices to serve.

Yogurt Jello Recipe Tips & Tricks

This easy yogurt gelatin recipe is a great base to use to create different healthy desserts! Try these recipe tips to create a variety of delicious treats.

Try flavored Jello. This recipe is perfect for creating a yogurt-flavored treat, allowing you to add a flavorful fruit sauce on top. But there's no reason you couldn't flavor your yogurt mold with flavored gelatin instead. Use a small packet of your favorite Jello flavor to add some fruitiness to your yogurt. Simply dissolve the flavored gelatin in one cup of hot water, then mix it into the yogurt and sour cream.
Make a new fruit sauce. Raspberries make a delicious topping for this easy dessert, but they're not the only fruit that works in this simple sauce recipe. You can substitute other berries, like strawberries or blueberries, in the sauce or create a mixed berry sauce to top your dessert. Just replace the 12 ounces of frozen raspberries in the recipe with your favorite berries to create a unique sauce for your yogurt.

Yogurt Jello with Raspberry Sauce

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Course: Dessert

Cuisine: American

Keyword: Yogurt Jello with Raspberry Sauce

Prep Time: 20

Chill Time: 3

Servings:

Calories: 202kcal

Equipment

Bundt pan
Blender

Ingredients

For Jello:

3 ½ tablespoons unflavored gelatin
1 cup hot water not boiling
¾ cups granulated sugar
8 oz sour cream
4 Cups plain yogurt

For the sauce

12 ounces frozen raspberries
3 tablespoons sugar
Water to cover raspberries
Non-stick spray

Instructions

For the Yogurt Jello:

Heat up water, make sure not to boil it. Then, add the hot water to a small bowl. Add the gelatin to the water and stir until the powder has completely dissolved. Set aside.
Spoon the sour cream into a large saucepan and stir in the sugar. Cook the ingredients over medium heat, until the mixture is about ready to come to a boil. Continue stirring the sugar into the sour cream until it’s completely dissolved.
Remove the pan from the heat and stir in the gelatin until it’s fully mixed into the sour cream-sugar mixture.
Next, add the yogurt to the pan and continue stirring until all the ingredients are well blended.
Spray the mold with nonstick cooking spray and pour the yogurt mixture into the pan. Spread the yogurt evenly over the pan, then allow it to rest until the mixture reaches room temperature.
Then transfer the mold to the refrigerator to chill for at least 3 hours or until jello is firm.
The Jello is ready to serve when the mixture is solid and your finger bounces back when lightly pressed into it.

For the Raspberry Sauce:

Add the frozen raspberries to a medium sauce pan. Then, add enough water to the pan to cover the berries.
Next, add the sugar into the pan and heat over medium heat, stirring all the ingredients until they are well blended and the sugar has dissolved.
Continue cooking until the mixture comes to a slow boil, stirring constantly to keep the berries and sugar from burning.
When the berries have softened, remove the pan from heat.
Transfer the sauce mixture to a blender to puree the raspberries. Blend the berries medium speed into a smooth sauce.
Pour the sauce through a fine mesh strainer over a medium bowl. Stir and smash the sauce through the strainer with the back of a spatula, helping the liquid separate from the pulp and seeds.

To Serve the Yogurt Jello with Raspberry Sauce:

Remove the Jello mold from the refrigerator. Flip the mold over on top of a serving plate and shake to loosen the yogurt Jello from the mold.
Spoon the sauce over the top of the dessert, then cut into slices and serve immediately.