Creamy Yogurt Jello Dessert

This simple twist transforms an ordinary dessert into a luscious treat light in texture, rich in flavor, perfectly sweet, and kissed with a delightful tang.

This recipe has been in my family for generations, long before I was even born, and for the longest time, I kept it all to myself.

Why?

Because it’s almost too easy to share.

With just a handful of ingredients and a few simple steps, it’s one of those “non-recipe” recipes so effortless that I assumed everyone already knew about it.

Turns out…I was wrong. And that’s why I have to finally shine a light on this hidden gem.

If you’re already familiar with this dessert, then you know exactly how good it is.

But if you’ve never tried yogurt jello before, let me be the one to break it to you—you’ve been missing out. Forget regular old jello! This is on a whole other level. It’s smoother, creamier, and dare I say…even a bit more nutritious.

To be honest, I’ve never been a fan of jello. I know that puts me in the minority, but that wobbly, jiggly texture? Yeah, not my thing. (Cringe!)

But this? This, I adore.

By replacing half of the water in traditional jello with a mix of yogurt and heavy cream (or just yogurt, if you prefer a lighter version), the result is a creamy, silky dessert that completely changes the game. Gone is the one-dimensional, rubbery texture. Instead, you get a smooth, luscious bite with rich, complex flavor.

It’s like eating a chilled, denser soufflé!

This treasured recipe was passed down to me from my grandmother—may her beautiful soul rest in peace. And if you’ve ever tried her Creamy Dreamy Rice Pudding or Balah El Sham (Middle Eastern Fritters), then you already know how special her recipes are.

She used to call this one “Strawberry Soufflé,” and the name stuck. To this day, my family still calls it that, though technically, it’s not a soufflé at all. But in some ways, I get where she was coming from the airy, creamy texture and the fresh, fruity flavor bring to mind the elegance of a soufflé.

Call it what you like, but one thing is for sure this simple, delectable dessert is a crowd-pleaser, whether you’re five or fifty-five.

It’s light yet rich, perfectly sweet yet slightly tangy, and an ideal no-bake treat to whip up on a hot summer day.

And the best part? It’s endlessly customizable! Swap out the strawberry jello for any flavor you love, and boom an entirely new dessert. For larger gatherings, try making multiple flavors and serving them side by side. Who doesn’t love options?

My grandmother always made a big bowl of strawberry and another of mango. Strawberry was always my favorite because, well…it’s pink! What little girl could resist?

No matter what color or flavor you choose, all you need are four simple ingredients:

  • 1 packet of jello in your flavor of choice (today, I’m using strawberry)
  • 1 cup boiling water
  • ½ cup plain yogurt
  • ½ cup heavy cream (or more yogurt if you prefer, but I love the richness the cream adds it balances the tang perfectly)

Making it is as simple as it gets:

Start by pouring the boiling water over the jello mix, whisking until fully dissolved. Here’s a key tip let the mixture cool to near room temperature before adding the dairy. Adding yogurt to hot liquid can cause it to curdle, and no one wants that.

Another trick? Make sure your yogurt and cream aren’t straight-from-the-fridge cold. When everything is closer in temperature, the ingredients blend seamlessly, creating a smooth, velvety texture without any little yogurt bits floating around.

Once cooled, simply whisk in the yogurt and heavy cream until smooth.

Pour into small cups or ramekins for individual servings, or go for a large bowl if you’re serving family-style. Then, pop it into the fridge to set.

For an extra touch, you can pipe (or dollop) some whipped cream on top though my grandma never did.

Garnish with a berry or a sprig of mint, and voila you’ve just tricked everyone into thinking you spent hours crafting a fancy French dessert.

Little do they know, it only took minutes.

Creamy Yogurt Jello Dessert

Recipe by Admin
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Easy
Prep time

10

minutes
Chill Time

4

hours 
Total time

4

hours 

10

minutes

A delightful upgrade to classic jello, transforming it into a creamy, dreamy dessert with yogurt and heavy cream. Light in texture, rich in flavor, perfectly sweet, with a lovely touch of tanginess.

Ingredients

  • 1 package jello (flavor of your choice; I used strawberry

  • 1 cup boiling water (measure after boiling)

  • ½ cup (127g) plain, full-fat natural yogurt

  • ½ cup (118ml) heavy whipping cream

  • For Garnish (Optional)

  • Whipped cream

  • Fresh berries

  • Mint leaves

Directions

  • In a medium bowl, empty the jello powder and pour the boiling water over it. Whisk until fully dissolved. Set aside to cool to a warm room temperature, about 30 minutes. Do not refrigerate to speed up cooling, as this will cause the jello to start setting too soon.
  • While the jello mixture cools, take the yogurt and heavy cream out of the fridge to bring them closer to room temperature. This prevents curdling when mixing.
  • Once the jello mixture is no longer hot to the touch, whisk in the yogurt and heavy cream until smooth and fully combined.
  • Pour the mixture evenly into four ramekins or glasses for individual servings, or into one medium bowl for a family-style dessert.
  • Refrigerate for 2-3 hours, or overnight, until fully set.
  • If desired, top with a dollop of whipped cream, a fresh berry, and a sprig of mint for a beautiful finish. Serve chilled or at cool room temperature.

Notes

  • Jello package sizes vary by brand. Most range from 70g (2½ oz) to 85g (3 oz). Both sizes work for this recipe.
  • This recipe is traditionally made with full-fat natural yogurt. Lower-fat yogurt will result in a lighter taste, while Greek yogurt may yield a thicker consistency
  • For a leaner version, substitute the heavy cream with more yogurt. This will enhance the tanginess.
  • Easily scale up the recipe by doubling or tripling the ingredients for larger servings.

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