Strawberry Yogurt Jello

Name: Strawberry Yogurt Jello
Yield: 8 servings
Cuisine: American
Ingredients: 1 bag Strawberries; 300 grams Yogurt; 3 bags of 5 grams Gelatin; 150 ml Milk; 100 grams White sugar; 1 to 2 tablespoons Lemon juice (optional); 1 Strawberries and fresh mint leaves for decoration

cookpad.japan @cookpad_jp

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-

cookpad.japan @cookpad_jp

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Ingredients

8 servings

1 bagStrawberries
300 gramsYogurt
3bags of 5 grams Gelatin
150 mlMilk
100 gramsWhite sugar
1to 2 tablespoons Lemon juice (optional)
1Strawberries and fresh mint leaves for decoration

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Steps

1

Here are the ingredients. I used 3 bags of Morinaga brand gelatin that comes in individually wrapped 5g bags meant for 250 ml of liquid. When using another brand of gelatin, make sure to have enough gelatin for 750 ml.
2

Slice off the stems of the strawberries and rinse well. Drain thoroughly. Blend in a mixer or a food processor to make a puree. Now add the yogurt and sugar, then continue to blend. Transfer into a large bowl and add the lemon juice.
3

Warm the milk in a pan until it's about 80℃. Add the gelatin and dissolve completely. Stir the mixture in the bowl gently while gradually adding the milk mixture.
4

Flower cake pan, ring pan, square pan, pudding cups, jello cups, or dessert cups - rinse whatever container you are using in water. Pour the jello mixture into the pan and chill in the fridge.
5

In a bowl or a pan prepare hot water and soak the jello container in it to slightly warm the outsides. Run your finger along the inside of the pan to remove the edges of the jello first, then cover the container with a serving dish. Hold it firmly with both hands and flip it over. Making sure the plate and the container is secure, shake it a couple of times to remove the jello onto the plate.
6

Top with strawberries and fresh mint leaves (not listed in the ingredients) to serve.
7

Here's how it looked like when I used a 45cm inner-radius ring pan which contains about 500ml.
8

I used the leftover jello mix from making a ring-shaped jello in dessert cups. It's topped with strawberry sauce made from thinned strawberry jam. With this amount, you could make one large jello with the ring pan above and 3 dessert cups that hold 100ml each.
9

How about making this dessert that's so rich in strawberries?