This I an easy dessert which will actually give your dessert some health benefits. So, who said dessert is bad for you,–not always true.
Lime Yogurt Gelatin Ingredients
- 1 package unflavored gelatin (1 tablespoon / 0.3 oz)
- 1 package sugar-free lime gelatin (0.6 oz / 17g)
- ½ cup (120 ml) cold water
- 3 ½ cups boiling water
- 3/4 cup (180 ml) plain, full-fat or Greek yogurt
- 3/4 cup (180 ml) heavy cream
- Whipped cream (optional)
- Slice of Lime per serving (optional)
Lime Yogurt Gelatin Directions
- Measure, cover, and let the yogurt warm to about room temperature.
- Bloom your gelatin by putting spreading both packets evenly over the cold water and letting the gelatin soften. I usually do this in the mixing bowl where I intend to dissolve the gelatin with hot water.
- Heat the remaining water. To speed up preparation and reduce the supervision required, I usually heat my water in the microwave in a large microwave-safe glass measuring cup.
- Combine the boiling water with the bloomed gelatin and stir until completely dissolved.
- Set aside the dissolved gelatin let the gelatin to cool down to warm room temperature; about 30 minutes. Do not refrigerate the gelatin or the gelatin may set; especially, you get distracted by life for a few more minutes than planned.
- When the gelatin mixture cold to room temperature, whisk in the yogurt until evenly combined.
- Divide the mixture into serving contains or an appropriately sized serving dish if serving the gelatin family-style.
- Refrigerate the gelatin until set, about 3 hours or more.
- When serving, If desired, garnish with whipping cream and a slice of lime.
- The gelatin is best served cold.
- Makes 11-12 half-cup servings
- For richer gelatin replace yogurt with 3/4 cup (180 ml) plain, full-fat or Greek yogurt and 3/4 cup (180 ml) heavy cream, mixed together.
- You make this work with any flavor gelatin, which your family likes, but you may also want to change the garnish, as well.
- We make our own yogurt and the way I make yogurt, the yogurt is nearly as thick as Greek yogurt.
- If you want to skip the unflavored gelatin, then reduce the hot water from 3 ½ cups to 2 ¾ cups and you should be fine. I use the because I want the full batch and the unflavored gelatin also adds a measure of safety, ensuring the gelatin will set and be firm.
- It is important to let the dissolved gelatin cool, so don’t run it. If the gelatin is too heat it will kill the living yogurt culture, which gives this dessert some health benefits.
- We always leave plenty of space at the top of the dish to have room for lots of whipped cream.