Raspberry Yogurt Gelatin Cups
Raspberry Yogurt Gelatin Cups
Yield: 6 cups
Equipment: heatproof bowl; whisk; six 6-ounce cups
Time and setting: 15 minutes plus 4 hours chilling
Ingredients
- 1 package (3 ounces) raspberry gelatin dessert mix
- 1 cup boiling water
- 1/2 cup cold water
- 1 cup plain Greek yogurt
- 1 cup raspberries
Method
- Place gelatin mix in heatproof bowl. Add fully boiling water and whisk 2 minutes until dissolved.
- Whisk in cold water. Cool 10 minutes, then gradually whisk in yogurt until smooth.
- Divide raspberries among six cups; pour gelatin mixture evenly over them.
- Cover and chill at least 4 hours until completely set. Serve cold.
Preparation notes
Read the full method first, prepare the pan, and arrange ingredients in order. Keep raw egg or poultry tools separate from ready-to-eat food. Divide the batch evenly and preserve the stated rest, chill, or cooling period.
Substitutions
Strawberry gelatin and sliced strawberries may replace raspberry. Dairy-free thick yogurt may work but can set differently.
Storage and safety
Refrigerate covered up to 4 days. Do not leave dairy cups out over 2 hours. Freezing is not recommended.
Planning and consistent results
Measure every ingredient before beginning and keep the listed ingredient state—cold, softened, drained, or frozen—because it affects texture. Use the stated equipment capacity and divide the mixture for the stated yield. Begin checking at the low end of the time range, then rely on the visual cue and thermometer endpoint rather than the clock alone.
For neat portions, use a level scoop or measured spoon and keep portions equal. Let baked or chilled recipes complete their stated resting period before cutting or filling. If a substitution changes moisture or fat, make only that one change on the first batch rather than altering several variables together.
Label stored portions with the preparation date. Reheat only what is needed and avoid repeated warming and cooling. Check all packaged-product labels for allergens and formulation changes. Any garnish should be measured separately and must not be used to infer diet-program points or nutrition values.
