Go Back
Three colorful Greek yogurt jello desserts served in clear glass cups, featuring a vibrant pink raspberry flavor in the foreground topped with whipped cream and fresh raspberries, a soft peach orange flavor in the middle background also topped with whipped cream and raspberries, and a pale yellow lemon flavor in the far background garnished with whipped cream and lemon zest, with scattered fresh raspberries and rose petals decorating the white marble surface.

Greek Yogurt Jello

A smooth, creamy mousse made from dissolved jello folded with full-fat Greek yogurt and chilled until set. Works with any jello flavor and is ready to serve after a 2-hour chill. Topped with whipped cream and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 people
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (3 oz) raspberry jello powder (or any flavor) Raspberry = vivid pink; lemon = pale yellow; peach or orange = soft salmon as seen in image
  • 1 cup boiling water Must be at a full boil to dissolve every granule; stir for 2 full minutes after adding powder
  • 1 cup full-fat Greek yogurt, room temperature Full-fat produces a creamier, more stable set; bring to room temperature before combining
  • whipped cream for topping Piped or spooned in a generous swirl onto each set glass just before serving
  • 3-4 per glass fresh raspberries for garnish Placed directly onto the whipped cream so they rest visibly on the white surface
  • lemon zest for garnish (for lemon and peach versions) Small pinch scattered over the whipped cream as visible on the background glasses in image

Equipment

  • 1 medium heat-safe bowl or large measuring jug For dissolving the jello powder in boiling water
  • 1 whisk or mixing spoon For dissolving the powder and folding in the yogurt smoothly
  • 4-6 4 to 6 clear drinking glasses or small dessert glasses (6 oz minimum) Clear glass lets the vivid mousse color show through as in the image
  • 1 ladle or measuring cup For portioning the mixture evenly among glasses without spilling
  • Plastic wrap For covering each glass loosely during the refrigerator chill
  • 1 piping bag with round tip or regular spoon For adding the whipped cream swirl just before serving

Method
 

  1. Pour 1 cup of boiling water into a medium heat-safe bowl, add the jello powder all at once, and stir continuously for a full 2 minutes until every granule has dissolved completely and the liquid looks clear and uniformly colored with no visible specks at the bottom of the bowl.
  2. Set the dissolved jello aside on the counter and allow it to cool for 8 to 10 minutes, stirring once halfway through, until the liquid feels warm but not hot; do not allow it to gel at the sides before the yogurt is added.
  3. Measure the Greek yogurt into a separate bowl and bring it to room temperature for 15 minutes if it came directly from the refrigerator; cold yogurt added to warm jello causes the mixture to thicken unevenly and produces lumps even when the jello is at the correct temperature.
  4. Add the room temperature Greek yogurt to the cooled jello in two additions, stirring gently with a whisk after each one in slow circular motions from the bottom of the bowl upward until the mixture looks completely smooth, uniformly colored, and slightly thickened with no visible lumps or streaks of white yogurt remaining.
  5. Select clear glasses with at least 6 oz capacity and pour or ladle the yogurt-jello mixture evenly among them, filling each one to about 1 cm below the rim, then tap each glass gently on the counter two or three times to release any air bubbles trapped in the surface.
  6. Cover each glass loosely with plastic wrap and refrigerate for a minimum of 2 hours, or until the surface feels completely set and does not jiggle when the glass is gently nudged; for the firmest, cleanest set, chill overnight for up to 8 hours.
  7. Remove the glasses from the refrigerator, peel back the plastic wrap carefully without disturbing the glossy surface, and pipe or spoon a generous swirl of whipped cream onto the center of each set mousse, pressing down slightly before pulling upward to form the soft casual swirl visible in the image.
  8. Place 3 to 4 fresh raspberries directly onto the whipped cream for the raspberry flavor, pressing them gently so they sit stable, or scatter a small pinch of lemon zest over the cream for lemon and peach versions, then serve immediately or refrigerate uncovered for up to 30 minutes before serving.

Notes

Always dissolve the jello powder completely in boiling water before adding the yogurt. Allow the dissolved jello to cool for 8 to 10 minutes before folding in the yogurt; adding yogurt to hot jello causes curdling and lumps. Bring the yogurt to room temperature before combining for the smoothest result. Add whipped cream and fruit garnishes only at the moment of serving so they stay fresh.