Greek Yogurt Jello with Chia Seeds
A creamy Strawberry Greek Yogurt Jello made with fresh strawberries, Greek yogurt, chia seeds, and gelatin. This easy make-ahead recipe is refreshing, lightly sweetened, and perfect for summer snacks or simple desserts.
Servings 6 servings
Ingredients
- 2 cups strawberries (fresh or frozen)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp gelatin powder
- 3 tbsp cold water
- 1 ½ cups plain Greek yogurt
- 2 tbsp chia seeds
Instructions
- Add strawberries and maple syrup to a saucepan over medium heat. Cook for 6–8 minutes, stirring occasionally, until the strawberries are very soft and juicy.
- In a small bowl, whisk together the gelatin and cold water. Let sit for 2–3 minutes to bloom.
- Add the bloomed gelatin into the warm strawberry mixture and whisk until fully dissolved.
- Transfer the strawberry mixture to a blender or use an immersion blender and blend until completely smooth.
- Pour the blended mixture through a fine mesh sieve into a bowl to remove any remaining seeds or pulp. Stir in the vanilla extract.
- Let the mixture cool for about 5–10 minutes until warm but not hot. Whisk in the chia seeds, then whisk in the yogurt until fully combined.
- Let the mixture sit for 5 minutes, then whisk once more to evenly distribute the chia seeds. Pour into a dish or individual jars and refrigerate for a minimum of 4 hours before enjoying!
Notes
- Fresh or frozen strawberries both work well.
- For a smoother texture, don't skip straining the strawberry mixture.
- Any plain Greek yogurt can be used.
- Top with Coconut Whip and fresh berries for serving.
- Adjust maple syrup to taste depending on the sweetness of your berries.
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