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Yogurt-Berry Jelly Squares

Yogurt-Berry Jelly Squares

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  • Makes: 48 servings
  • Hands On 40 mins
  • Start to Finish 12 hrs

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The idea for these mosaiclike Yogurt-Berry Jelly squares (aka wiggly, jiggly bites of happiness) came from Faith Durand's cookbook Bakeless Sweets. The Columbus writer is executive editor of the massively popular website thekitchn.com (and co-author of the new The Kitchn Cookbook).

Ingredients

    For Blueberry Jelly:
  • Nonstick cooking spray
  • 2 envelopes unflavored gelatin
  • 1 1/2 cups frozen blueberries
  • 1/3 cup sugar
  • 1 teaspoon lemon juice
  • Pinch kosher salt
  • For Raspberry Jelly:
  • 2 envelopes unflavored gelatin
  • 1 1/2 cups frozen raspberries
  • 1/3 cup sugar
  • 1 teaspoon lemon juice
  • Pinch kosher salt
  • For Yogurt Jelly:
  • 2 envelopes unflavored gelatin
  • 1/2 cup sugar
  • 2 cups whole milk vanilla-flavor yogurt
  • 2 cups whole milk
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon kosher salt

Directions

  1. Coat two 8x8x2-inch baking pans with cooking spray; wipe out excess. Set aside.
  2. In a small bowl, sprinkle two envelopes of gelatin over 1/2 cup cold water. Let stand 5 minutes. In a small saucepan, combine blueberries, 1/3 cup sugar, 1 teaspoon lemon juice, a pinch of salt and an additional 1/2 cup water. Cook and stir over medium heat until sugar is dissolved. Bring to boiling then reduce heat and simmer, uncovered, for 3 minutes or until blueberries have partially broken down. Remove from heat. Add gelatin mixture to blueberry mixture, stirring to dissolve. Strain mixture through a fine-mesh sieve. Pour into one of the prepared pans. Repeat process using frozen raspberries. Chill pans, covered, 8 to 24 hours.
  3. Coat a 13x9x2-inch baking pan with cooking spray; wipe out any excess. Remove the fully set berry mixtures from the refrigerator and chop into roughly 1/2-inch pieces. Gently toss all the pieces together in the prepared baking pan and place it in the refrigerator.
  4. In a medium saucepan, sprinkle the remaining three envelopes of gelatin over 1/2 cup cold water. Let stand 5 minutes. Cook and stir over medium heat until gelatin dissolves. Add 1/2 cup sugar. Cook and stir until sugar dissolves. Whisk in yogurt, milk, remaining 1 teaspoon lemon juice, the vanilla and 1/4 teaspoon salt. Pour mixture over the berry cubes. Chill, covered, 4 hours or overnight. Cut into squares to serve.

Nutrition Facts

(Yogurt-Berry Jelly Squares)

Servings Per Recipe 48, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, carb. (g) 8, Monounsaturated fat (g) 0, chol. (mg) 3, sat. fat (g) 0, Fat, total (g) 1, Riboflavin (mg) 0, Niacin (mg) 0, vit. C (mg) 1, Thiamin (mg) 0, pro. (g) 2, calcium (mg) 28, cal. (kcal) 42, vit. A (IU) 34, iron (mg) 0, fiber (g) 0, sugar (g) 7, Potassium (mg) 35, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 19, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 1

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