Thursday, December 10, 2015

Healthy Holiday Dessert

I came across this recipe online, and it reminds me of something my grandmother used to make!

Best of all, it's LOW CALORIE and HEALTHY, and everyone still loves it. Fruit and Jell-O are the focus of this dessert, making it sweet and light, while Greek yogurt adds a tart creaminess, and packs in a bit of protein!

I use the sugar-free kind, which is made with sugar substitute.  However, I never eat sugar substitute any other time, but feel free to use full-sugar jello (this will increase the calorie count), the recipe doesn't change. Otherwise, there are just 6 ingredients!

The Butterfly Effect, Vanessa McLaughlin, Healthy dessert
INGREDIENTS

2 large boxes .60 oz of red Jell-O (I use a box of raspberry and black cherry, my grandmother used raspberry only)
2.5 Cups of boiling water
1 one pound bag of frozen mixed berries (strawberries, blueberries and raspberries)
1  17.6 oz container of plain 2% or full fat Greek yogurt
2-3 mashed bananas
1  8oz. can of crushed pineapple in its own juice (no sugar added)
1 non-stick bundt cake pan or other type of round pan with a whole in the middle

Butterfly Effect, Vanessa McLaughlin, Jello-Mold


1. Boil water.
2. Open packets of Jell-O and place powder in large bowl.
3. Pour 2.5 Cups of boiling water over the Jell-O powder.

Butterfly Effect, Vanessa McLaughlin, Jello-Mold
4. Stir until all Jell-O is dissolved.5.  Add frozen berries, mashed bananas and pineapple (with the juice) to the liquid Jell-O and stir.
6. Ladle 1/3 of the Jello/fruit mixture into the bundt pan.

Butterfly Effect, Vanessa McLaughlin, Jello-Mold



7. Place pan in the refrigerator for at least half an hour to let Jell-O mixture set.
8. While this is setting, keep the bowl with the other 2/3 mixture in it over a burner on the lowest heat setting, so that it does not set, but stays liquid.
9. When a half hour or more is over, spoon yogurt over the set Jell-O in the bundt pan, and spread evenly, making sure it touches the outer and inner edges.
10. Slowly ladle the rest of the mixture over the yogurt.
11. Let set for at least 2-3 hours.
12. To remove from pan, fill kitchen sink about 1/3 full with hot water.
13. Place pan in the water (jello side facing up).
14. While the pan is in the water, run a knife around the inner and outer edges.
15. Take a plate larger in circumference than the pan.
16. Take pan out of the water, and place plate on top of pan.
17. Quickly flip pan and plate over, keeping them together, in one swift motion.
18.  Jell-O mold should slide out of the pan.
19. Decorate on the sides and middle with fresh berries if desired.

NOTE:  If making in advance, keep Jell-O in bundt pan until at least an hour or less before serving.


Recipe Courtesy of: The Butterfly Effect

No comments:

Post a Comment