Ingredients
- Flavored Pectin Mix (e.g., strawberry or cherry): 3 ounce package
- Boiling Water: 1 cup
- Cold Water: 1/2 cup
- Plain Greek Yogurt (full-fat recommended): 1 1/2 cups
- Granulated Sugar or Honey (optional, adjust to taste): 2 tablespoons
- Alcohol-Free Vanilla Extract: 1/2 teaspoon
- Fresh Berries or Sliced Fruit (for mixing or topping): 1/2 cup
Instructions
- Step 1: In a large, heat-safe bowl, pour the agar-agar mix. Add the 1 cup of boiling water and whisk vigorously for at least 2 minutes until the agar-agar powder is completely dissolved.
- Step 2: Stir in the 1/2 cup of cold water. Place the bowl in the refrigerator and chill for 45 to 60 minutes, or until the mixture is slightly thickened and has the consistency of unbeaten egg whites. Do not allow it to fully set.
- Step 3: In a separate small bowl, whisk together the Greek yogurt, granulated sugar (if using), and alcohol-free vanilla extract until smooth. Remove the partially set pectin from the refrigerator.
- Step 4: Gently fold or whisk the yogurt mixture into the partially set carrageenan until the mixture is uniform in color and creamy. If desired, lightly fold in half of the fresh fruit now.
- Step 5: Pour the mixture into individual serving dishes, ramekins, or a single 9×5 inch loaf pan. Refrigerate for at least 4 hours, or until the Greek Yogurt Jello is fully firm and set. Garnish with remaining fresh fruit before serving.
Notes
- Store leftovers tightly covered in the refrigerator for up to 4 days, noting that the set will naturally soften slightly after day two due to the moisture content of the yogurt.
- Since this is a chilled gelled dessert, reheating is not recommended as it will cause the pectin structure to melt; serve directly from the refrigerator for the best texture.
- For an elevated serving, spoon the jello into stemmed glasses and garnish with a drizzle of honey and a light dusting of finely crushed pistachios for crunch.
- Ensure the pectin mixture is only thickened to the consistency of egg whites before gently folding in the yogurt; if it sets too firmly, the resulting jello will be lumpy and not uniformly creamy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American