Adults Only

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.Strawberry Coconut Gelee 1As 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.  Strawberry Coconut GeleeHere’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


  1. Slice the strawberries into a bowl; if lacking flavor, sweetened to taste with about 1 Tbsp agave or sugar.
  2. 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.
  3. Stir in the cold juice.
  4. 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.

Jell-O Update

Jell-O, that sweet kid’s treat, for many of us still conjures up threats of hospital food, or perhaps memories of the dreaded marshmallow-studded lime mold.  There was a time I even struggled with jellied cranberry sauce, especially when it was sliced and served right out of the can.

Maybe it’s the kid in me, but I still like the idea of Jell-O.  Especially during this summer heat wave we are experiencing, I’m looking for nearly anything that is refreshing, cool, light, easy―in no particular order.

Top of my list these days:  fresh berries.  Raspberries, blueberries, blackberries… they are everywhere and I can’t get enough of them.  Since I’m spending more time dreaming of ways to enjoy them, beyond from my tiny freezer, it’s inevitable that gelatin considerations would eventually surface.  With its natural suspension capabilities, gelatin is an obvious vehicle for my berry mania.

But seriously, Jell-O needs an update:  something beyond refined or synthetic sugar based, dye laden, and artificially flavored.  Good idea, bad execution.

A few facts:  gelatin is a protein collagen derivative from animal bones, skin, connective tissues (an industry issue for many animal rights advocates). As a healing agent gelatin can improve hair and skin quality, strengthen nails, and aid in joint and bone health.  It can act as an appetite suppressant, soothe the tummy, and even promote sleep.

I recently revisited good old Knox Gelatine to give it a try as a simple fruit/juice bundle and I’m pretty happy with the results.  Besides no sugar, flavor additives or color, it contains 6 calories, 0 g. carbs per serving.

If Knox Gelatine is an issue, there are other options: consider Great Lakes Gelatin, a kosher beef gelatin from grass fed cows, free from preservatives or added sugars, minimally processed. Or, agar-agar powder,  a vegan option preferred by many.

With all the new fruit drinks on the market, coming up with a fruit and juice combination is actually fun.  Of course, the ratio of liquid to fruit will change based on amount of fruit used. Since I like plenty of fresh fruit, to the point it is nearly packed, I was scrambling for additional containers.  To unmold, warm the container briefly in warm water, loosen edge with knife, give it a jiggle and flip it out.

Final wrap:  here’s an extremely unscientific comparative between mango Jell-O with raspberries and apple juice/gelatin with raspberries/blueberries.  For both, I used small individual yogurt containers, let them set for 3-4 hours and unmolded them into parfait glasses.   Results:

The Jell-O:   sweet, the mango flavor tasted artificial; in combination, they masked the raspberries’ fresh flavor.  The color was a bright gold and showcased the fruit nicely; it held its shape well, almost rubbery.

Mango Jell-O & Raspberries
Mango Jell-O & Raspberries

The Gelée:  the apple tasted mild but fruity.  After the Jell-O, it seemed bland and not sweet enough. It improved after the second or third taste, and the flavors of the raspberries and blueberries really popped   The color was natural but pale in comparison; it held its shape, though not as resilient as Jell-O.  Final note, the apple juice was a basic off the shelf supermarket brand.  I would recommend a good organic variety, perhaps a filtered variety.

Raspberry & Blueberry Gelée
Raspberry & Blueberry Gelée

Raspberry & Blueberry Gelée

Raspberries suspended in apple cider are a model here.  Use any appealing combination of seasonal fruit and fresh juice. Figure one envelope (1Tbsp) gelatin for every 2 cups liquid.


1 packet Knox Gelatine
½ cup water, divided:  ¼ cup cold water (or liquid), ¼ cup boiling water
1 ½ cup complementary excellent quality chilled fruit juice of choice: apple cider, mango, cranberry, pomegranate, etc.
2 cups (or more) washed fresh fruit:  raspberries or other berries, grapes, cut up plums, peaches, etc. or any combination


  1. Soften gelatin in ¼ cup cold water for 1 minute.  Add ¼ cup boiling water and stir to dissolve the granules completely.  Stir in cold juice.
  2. Fill 3-4 individual 1-cup molds, parfait glasses, or a 4-cup mold with fresh fruit.  Pour the cooled liquid over the fruit.  Cover to keep fruit below surface and chill until set, 3 to 4 hours.