About This Recipe
I made this for the first time with zero expectations — it looked too simple to be good. But once it set and I cut the first slice, I genuinely couldn’t believe it came out like that. The strawberries sink to the bottom on their own and create this layered effect that looks intentional. It’s become one of my favorite things to have in the fridge.
Why These Ingredients
Greek yogurt — gives the jelly its creamy texture and is the main source of protein here. The thicker the yogurt, the richer the result.
Gelatin — what transforms a simple mixture into something that actually slices. Make sure it’s fully cooled before mixing in, otherwise it won’t set properly.
💡 Can you swap gelatin for agar-agar?
Yes — but with one key difference: agar sets firmer and doesn’t melt at room temperature, so the texture will be slightly less creamy. Use about 4g of agar-agar instead of 13g gelatin. Dissolve it in the milk, bring to a boil while stirring, then let it cool slightly before mixing with the yogurt. Don’t skip the boiling step — agar only activates at high heat.
Honey — just enough natural sweetness to balance the tartness of the yogurt without adding a lot of calories.
Strawberries — fresh strawberries on the bottom create a natural fruit layer as the jelly sets. Frozen work too, just pat them dry first.
Ingredients (4 servings):
• 200g Greek yogurt
• 100ml milk
• 13g gelatin
• 100g strawberries
• 1 tbsp honey
Instructions:
- Bloom the gelatin in 80–100ml cold water for 10 minutes.
- Mix Greek yogurt, milk, and honey together until smooth.
- Melt the bloomed gelatin and let it cool for 5 minutes — it should be liquid but room temperature.
- Pour the gelatin into the yogurt mixture in a thin stream, stirring continuously.
- Place strawberries on the bottom of your mold.
- Pour the mixture over and refrigerate for 2–3 hours.
Macros per serving (4 total):
~90 kcal · 7g protein · 1g fat · 13g carbs
Tried this recipe? Let me know in the comments how it turned out!