I wrote during the summer about tinkering with a light refreshing gelatin dessert (sans Jell-o) based on unflavored gelatin, fresh fruit, and fruit juice.
In my earlier post, I referred to it as gelée, French for jelly (pronounced je-lay’), to get as far away from Jell-o as possible. Perhaps I’m kidding myself, but this method elevates gelatin desserts to a far more distinguished and healthful realm. Both flavor and texture are decidedly more delicate and of course, there’s less sugar, artificial color and flavoring.
It didn’t end there, though. In the dairy case of my local grocery store I discovered a whole fleet of interesting ready- to-eat yogurt/gelatin snacks geared to the Latino market. At the time I didn’t have much freezer space and this looked like a good option to cooling ice cream and frozen yogurt.
I became a regular at a nearby market stand known for their rotating supply of excellent fresh berries. We worked our way through raspberries, blackberries, marionberries, blueberries, and any other berry they could grow.
I was happy. It was my way of maintaining an uninterrupted supply of incredible berries, all nicely suspended in a tasty, refreshing yogurt gelatin.As time went on, I hit on a fall back version that included an individual serving of flavored Greek yogurt and a complementary fruit juice. More often I would reach for some variation of coconut yogurt and the latest in an ever changing variety of coconut waters. I even discovered that sparkling coconut water works.
About a month ago my work schedule changed and I got away from my yogurt gelée extravaganza. Today that was remedied when I spotted fresh strawberries at my grocery story, albeit not local. Here’s is my latest adult version, slightly sweetened, but better than any imagined Jell-o.
Coconut Yogurt Gelée with fresh Strawberries
Use this as a model, any moderately soft fresh fruit will work; vary the yogurt and fresh fruit juice to complement the fruit.
2-3 cups fresh strawberries, sliced or raspberries, blueberries, peaches, grapes, etc.
1 Tbsp agave or sugar, optional
Up to 8 oz. toasted coconut flavored Greek yogurt (5.3 oz works fine), or other
1 envelope Knox Gelatine
¼ cup cold water
¼ cup boiling water
1 cup cold coconut water or other fruit juice
- Slice the strawberries into a bowl; if lacking flavor, sweetened to taste with about 1 Tbsp agave or sugar.
- Soften the gelatin in ¼ cup cold water for 1 minute. Add ¼ cup boiling water and stir to dissolve the granules completely. Add the cold yogurt, whisking until smooth.
- Stir in the cold juice.
- Place the berries evenly in four generous 1 cup containers with lids, or a 1-quart bowl. (If using a large bowl, place the berries in it in per step 1). Pour the cooled yogurt mixture over the fruit and stir lightly. Cover and chill until set, 3 to 4 hours. Serves 4.