Fruit and Yogurt Jello Cups
If you want to add more gluten free recipes to your recipe box, Fruit and Yogurt Jello Cups might be a recipe you should try. This recipe makes 6 servings with 142 calories, 7g of protein, and 1g of fat each. For $1.2 per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 550 people have made this recipe and would make it again. This recipe from Emily Bites requires fruit, lime gelatin dessert mix, nonfat vanilla greek yogurt, and whipped topping. It works well as a breakfast. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 9%, this dish is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Fruit Salsa Yogurt Cups, Yogurt & Honey Fruit Cups, and Fruit and Yogurt Granola Cups (and Video!).
Servings: 6
Ingredients:
1/3 cup chopped fruit (I used Peaches)
1 (3 oz) package dry mix of sugar free Jell-O gelatin (I used Peach flavor)
3 (5.3 oz) containers of nonfat vanilla Greek yogurt (or another flavor…I used Dannon Light & Fit)
12 tablespoons light whipped topping (such as Reddi Wip)
Equipment:
mixing bowl
microwave
muffin tray
Cooking instruction summary:
In a microwavable mixing bowl, stir together the yogurt and Jell-O mix until thoroughly mixed. Place in the microwave and heat on high for 2-3 minutes, removing to stir after each minute, until the Jell-O powder is dissolved into the yogurt. Stir in the chopped fruit.Place paper liners into 6 cups of a standard muffin tin. Evenly divide the yogurt mixture into the paper liners and place the muffin tin in your refrigerator. Chill for at least one hour. When ready to serve, remove the paper liners and top each cup with two tablespoons of whipped topping.
Step by step:
1. In a microwavable mixing bowl, stir together the yogurt and Jell-O mix until thoroughly mixed.
2. Place in the microwave and heat on high for 2-3 minutes, removing to stir after each minute, until the Jell-O powder is dissolved into the yogurt. Stir in the chopped fruit.
3. Place paper liners into 6 cups of a standard muffin tin. Evenly divide the yogurt mixture into the paper liners and place the muffin tin in your refrigerator. Chill for at least one hour. When ready to serve, remove the paper liners and top each cup with two tablespoons of whipped topping.
Nutrition Information:
covered percent of daily need
