Simple, impressive, very refreshing and light, it is usually the dessert we are looking for in summer, especially on very hot days like the heat wave we experienced this year. Fruit jelly has it all!

Although I consider this dessert of our childhood to be the best, mainly because of its ingredients, I know that many of you have related fruit jelly with hospital meals. It is no coincidence that they serve this dessert in hospitals. Jelly is mostly liquid, which is easy for our body to digest and not heavy on the stomach. It also keeps us “full”, without causing gastrointestinal problems.

Jelly is essentially a mixture of gelatin and water. Gelatin comes from the processing of collagen found in the bones, tissues and skin of animals, mainly pigs and cattle. This has the result that it contains proteins and 18 amino acids necessary for the immune system and the overall good health of the body. If it also contains pieces of fruit, then it is also a source of vitamins, fiber and antioxidants.

Some of its benefits are:

  • It helps digestion and keeps the mucous membrane in good condition, protecting us from various digestive intolerances and allergies.
  • It protects bones, cartilage and joints with the amino acids that gelatin contains and has anti-inflammatory properties.
  • It helps the liver to eliminate harmful toxins from our body.
  • It improves the quality of skin, hair, teeth and nails as gelatin contains collagen and keratin. At the same time, it helps fight cellulite, as an extra bonus! 😊
  • It helps the faster healing of wounds or injuries in the body, as glycine has anti-inflammatory and healing properties.
  • It boosts the metabolism, as it is reported to increase the production of human growth hormone, but also due to glycine’s ability to aid digestion.
  • Moreover, according to studies, glycine can help improve the quality of sleep, which is why the fruit jelly is the best evening dessert for many of us.

Even if all the above did not convince you of the benefits of eating fruit jelly, the fact that it is so cool and light will definitely make you seek it out on very hot summer days!


Yields12 ServingsDifficultyBeginner

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 2 packs/sachets gluten-free fruit jelly, choose your flavor that you like
 1 Greek cow's yogurt
 fruits of your choice

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

We follow the instructions on the box and make one pack/sachet first. In Greece, its pack/sachet has 100gr of product and needs 2 cups of water, one hot and the other cold.

2

We put it in mold for jelly or if you are not having one, just use plastic container / taper, like I did here because I was at the beach house which is not so fully equipped because I usually staying here only a few weeks, every summer.

3

Cut the fruit into small pieces and place them in the mold, in the jelly. Here I put peach and melon and cut them with the special tool that turns them into balls. This is not necessary, of course. You can also simply cut them with a knife.

4

Place it in the fridge and let it freeze and thicken well.

5

We prepare the second jelly envelope, only instead of the cold cup of water, we put the yogurt instead and mix it very well so that it dissolves and becomes uniform.

6

Carefully and slowly pour it into the form, on top of the already frozen and solidified fruit jelly.

7

We place it in the fridge so that it also thickens.

8

When it thickens well and stabilizes, turn it over on a plate. But be careful! The instructions say to soak it in hot water first so it comes off the walls and comes out easily. If it stays a little longer than a simple dip, then it will start to melt. If it's cold the water won't come off and will just break. In my experience, I would say that tap water is also fine if it's a hot summer day.

9

When it turns upside down, cut it with a knife and serve it!

Ingredients

 2 packs/sachets gluten-free fruit jelly, choose your flavor that you like
 1 Greek cow's yogurt
 fruits of your choice

Directions

1

We follow the instructions on the box and make one pack/sachet first. In Greece, its pack/sachet has 100gr of product and needs 2 cups of water, one hot and the other cold.

2

We put it in mold for jelly or if you are not having one, just use plastic container / taper, like I did here because I was at the beach house which is not so fully equipped because I usually staying here only a few weeks, every summer.

3

Cut the fruit into small pieces and place them in the mold, in the jelly. Here I put peach and melon and cut them with the special tool that turns them into balls. This is not necessary, of course. You can also simply cut them with a knife.

4

Place it in the fridge and let it freeze and thicken well.

5

We prepare the second jelly envelope, only instead of the cold cup of water, we put the yogurt instead and mix it very well so that it dissolves and becomes uniform.

6

Carefully and slowly pour it into the form, on top of the already frozen and solidified fruit jelly.

7

We place it in the fridge so that it also thickens.

8

When it thickens well and stabilizes, turn it over on a plate. But be careful! The instructions say to soak it in hot water first so it comes off the walls and comes out easily. If it stays a little longer than a simple dip, then it will start to melt. If it's cold the water won't come off and will just break. In my experience, I would say that tap water is also fine if it's a hot summer day.

9

When it turns upside down, cut it with a knife and serve it!

Fruits & Yogurt Gluten Free Jello
  • For the jelly that will have the fruits, we can use whatever flavor we want and it will be colored accordingly. I use pineapple flavor here, because I wanted it to be relatively transparent so that the fruit balls could be seen.
  • For the 2nd jelly, the one with yogurt, I suggest using one with a red fruit flavor, i.e. strawberry, cherry, pomegranate, etc. to make it pink and thus more impressive. Of course, white will be impressive again.
  • You can use whatever jelly you want, either regular, light, or with stevia.
  • The yogurt I use is cow’s yogurt with 2% fat, but you can use both full-fat and 0% fat.
  • As I already mentioned, it needs a lot of attention for the flipping, so that it comes off evenly without melting the jelly. (in the photos, you’ll notice that it didn’t turn out very well for me). When my summer vacation is over and I’m back home for good, I’m going to do it again, in a shape that’s more impressive.
  • If you want you can do it without fruit. Only regular jelly and yogurt jelly.
  • If you don’t have a mold or just want it straight into portions, you can prepare it straight into individual portions bowls such as Footed Crystal Clear Glass Dessert Bowl for an impressive result.
  • One thing is certain: it is a light dessert that is perfect for hot summer days.

Good Luck and Bon Appétit!!!

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