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.