I made this as a snack for my daughter.I used frozen blueberries and bananas.Bananas discolor pretty quickly, so dip everything in the jelly mixture to prevent it from reacting with the air, or top right before serving.Also good with strawberries, mangos, canned tangerines, and canned peaches. Recipe by Yuinyan mama

I always make this dessert after we go strawberry picking.Soak the gelatin well before you dissolve it. It will be easier to remove the ring pan if you soak it in hot water a little bit to melt the surface of the jelly. But don't melt it too much!! For 18 cm [7.1 in] ring pan. Recipe by miunana

I though kids would like it if I put a huge dome shaped jello for dessert. I think it's fun to cut up the gelatin like a cake in a festive way.Adjust the amount of sugar according to your taste.The fruit I used were: 5 strawberries, 1 banana, 1/8 honeydew melon, 3 halved canned yellow peaches. For 1 18cm bowl. Recipe by Sougenusagi

This is a different version of my Milky Way Jelly.Melt the gelatin well, but do not boil. Yogurt will separate when heated, so add the yogurt later. Add sugar to the juice otherwise, the juice layer will taste weak. For 4 servings. Recipe by Asamato

As I was wondering if it was possible to make a chilled dessert using what I had at home, I found the ingredients pictured above, and was able to come up with a flavor that reminded me of rare cheesecake by making a fluffy jelly that melts in your mouth.You can top it with any kind of fruit. The heavy cream changes the texture. When you don't whip it, it is heavy in your mouth.When pouring this directly into cups without using a mold, you can reduce the amount of gelatin to produce an even fluffier texture. Recipe by Ritorutatsugashira

My boy is having finals and I want to make something to cheer him up. I found out that we still had a couple of kiwis--I think we bought them a couple of weeks ago!--and thankfully they are still in good condition! They are golden kiwis, so the color is a bit yellow. You can substitute kiwis with mangoes, strawberries, oranges if you like.

I make this dessert every spring when it's strawberry season. Jellos are so easy and quick to make. Bavarois made with heavy cream are quite common, but because I'm not a big fan of heavy cream, I usually make lighter jellos using yogurt. Please give this recipe a try - it's so cute and packed with strawberries!The amount or preparation of the gelatin really depends, so make sure to check the instructions on the package. You need enough gelatin for a 750ml mixture. The Morinaga brand gelatin that I used did not need to be soaked in water, and each individual pack was for 250ml of liquid. When using dessert cups (or anything that doesn't require removing from molds), you can use one pack for 300ml of liquid. Recipe by Shirufi-

I wanted to make something out of Yakult without cooking out the probiotics, so I came up with this recipe. Nothing is added, so it only tastes of Yakult, but it's surprisingly very rich and delicious. Water it down slightly to use for baby food, or as a soft food for the elderly?Just follow the steps! It's easy! Recipe by Pasuteruk

Here's another recipe that I learnt from my mother.This fits perfectly in a 1650 ml tupperware container you can get at a ¥100 store, but will look prettier if you make them in smaller cups! Also try adding peaches, pineapples, or aloe vera. Recipe by Hekisora

I found the recipe here: https://www.tasteofhome.com/recipes/sangria-gelatin-ring/ and modified it to my liking. You can use other fruits as well.

I made it roughly using the remaining ingredients you use to make a cake. So I tried few times to adjust the sweetness and amount of ingredients and made it properly.There are no special tricks, since the recipe is so easy.The taste is slightly sweet. Adjust it as you like.Melt the gelatin completely. Whip up a stiff whipped cream and mix it all together well for easier preparation. Recipe by Natsuha

When I mixed strawberries into my regular yogurt, it was delicious, so I thought I'd try making a recipe based around it.Make sure to taste the mousse. If it's not sweet enough, add more condensed milk.This little gelatin makes it almost impossible to use a mold or cookie cutter... For 9 to 10 cups (90 ml). Recipe by Choshichoshi