Greek yogurt protein jello
10 min · 20 g protein · 155 cals / serving
The gelatin-cup hack that took over protein feeds: sugar-free gelatin made with Greek yogurt in place of the cold water, whisked until fluffy and set over fresh strawberries. It tastes like a light strawberry mousse, and about half its calories come from protein.
Ingredients
- 1 small box (4-serving size) sugar-free gelatin, strawberry or raspberry, dissolved in 1 cup (240 ml) boiling water
- 1 cup nonfat Greek yogurt
- 1/2 scoop whey protein, vanilla
- 1 cup strawberries, diced
Steps
- Whisk the gelatin powder into the boiling water for 2 minutes, until every grain has dissolved. Let it cool for 10 minutes, until warm rather than hot.
- In a bowl, whisk the yogurt and protein powder until smooth. Pour in the warm gelatin a little at a time, whisking constantly, then whisk hard (or use a hand mixer) for a minute until pale and foamy; the air is what makes it fluffy rather than rubbery.
- Divide the strawberries between two bowls or jars, pour the mixture over and chill until set, about 3 hours.
Good to know
Why let the gelatin cool first?
Very hot liquid can make yogurt split and turn grainy, and it makes protein powder clump; warm liquid blends smoothly. Do not leave it until it thickens, though, or it sets in strings when it meets the cold yogurt.
Which flavors work best?
Red berry flavors with vanilla protein taste like strawberries and cream. Lime or lemon gelatin with unflavored powder tastes like a light cheesecake mousse.
Can I use other fruit?
Most berries and stone fruit are fine. Fresh pineapple, kiwi and papaya are not: their enzymes stop gelatin from setting, so use them canned or cooked.
Alternative
Per
- Calories
- 47
- Protein
- (54%)
- 6 g
- Fat
- (5%)
- <1 g
- Carbohydrates
- (41%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 35 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 310 kcal goes into the pot and 665 g of ingredients comes out as about 665 g of food: 47 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.