Healthy Yogurt & Gelatin Berry Flutes
- Ready In:
- 24hrs 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 teaspoons knox unflavored gelatin
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- 1 -2 tablespoon brandy, to taste or 1 -3 teaspoon brandy flavoring
- 3 tablespoons Splenda granular, to taste
- 36 ounces Greek yogurt
- 1 (1 1/2 ounce) envelope sugar-free raspberry gelatin
- 1 cup boiling water
- 1 cup frozen mixed berries, thawed
directions
- Sprinkle plain gelatin powder over cold water in small microwave safe bowl and let sit 5 minutes, or until spongy.
- Put in microwave and cook on medium for 1 minute, or until the gelatin has completely dissolved, stirring (time will vary based on your microwave).
- Mix vanilla, brandy, and Splenda into the yogurt.
- Mix in the gelatin well.
- Spoon into six champange flutes and chill 1 hour or more, until set.
- Dissolve raspberry gelatin in boiling water, stirring well.
- Add thawed fruit, inlcuding any liquid from thawing; let cool.
- Once vanilla layer has set enough to leave a mark from your spoon when poked, spoon red layer on top, evenly portioning out the fruit.
- Let set overnight in fridge, covered.
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Reviews
-
Heather this was very good. I used reg jello as I didn't have any sugar free but that didn't affect the taste at all. I did have Splenda so used that. I ended up using the vanilla yogurt I had in the fridge. I only had 23 ounces. I did use a full pkg of gelatin as that's the way they come here. I only had brandy flavouring and I used 3 tsp. I kept tasting it after mixing in each tsp until I could taste it. I think my yogurt was a little too watery as it didn't firm up quite enough for me, again my fault for not having a creamy yogurt. Mine was 1% BF. It is very rich tasting and I only made 4 servings instead of 6. That's too much to eat at 1 time. I put blueberries in the rasberry gelatin and it was very tasty. The colours make a nice presentation and I wish I'd had nice glasses to put it in instead of just fruit nappies. Oh well! just DH and I eating it anyway.