A major jello upgrade, transforming it into a creamy dessert with the addition yogurt and heavy cream. Light in texture, rich in flavor, perfectly sweet with lovely notes of tanginess.


  • 1 package Jello (flavor of your choice; I used Strawberry)*
  • 1 cup boiling water (measure after boiling)
  • 1/2 cup (127g) plain, full fat natural yogurt*
  • 1/2 cup (118ml) heavy whipping cream*
  • For Garnish: (optional)
  • Whipped cream
  • Berries of choice
  • Mint leaves


  1. Empty the contents of the jello envelope into a medium bowl. Pour the boiling water over the jello and whisk until completely dissolved. Set aside to cool down to warm room temperature; about 30 minutes. Do not attempt to speed up the cooling process by refrigerating it, as this will solidify the jello.

  2. Meanwhile, take both the yogurt and cream out of the fridge, to bring them close to room temperature. By ensuring that all components are at a similar temperature, prevents the mixture from curdling. Adding cold dairy to hot jello mixture, will cause the mixture to curdle and split and the texture won't be pleasant.

  3. When the jello mixture is no longer hot to the touch, whisk in the yogurt and cream until evenly combined.

  4. Divide the mixture evenly into 4 ramekins or glasses or 1 medium serving bowl, if serving family-style. Refrigerate until set, 2 to 3 hours or up to overnight.

  5. If desired, garnish with whipping cream, topped with a berry and mint leaves. Serve cold or at cool room temperature.