I recommend choosing natural yoghurt without flavorings or sweeteners to prepare this delicate snow-white jelly from yoghurt with fruits. We will add everything that is needed ourselves. The taste of yoghurt jelly is easy to diversify and make the way you like: to make it sweet, take more sugar to make it spicy, add spices, vanilla and cinnamon will give a subtle aroma. We will decorate and give festive look dessert with slices of bright fruits. I chose orange and kiwi, but you can use absolutely any.

To make yogurt jelly we need:

• Natural drinking yoghurt - 500 ml;
• instant gelatin- 2 tbsp. l;
• sugar - 4 tbsp. l (to taste);
• cold water - 3 tbsp. l;
• kiwi - 1pc;
• vanilla sugar - sachet (or 2-3 drops of vanilla essence)
• orange, grapefruit or tangerines;
• coconut flakes of any color - 1-2 tbsp. l.

How to make yogurt jelly - recipe

Powdered gelatin (instant) is poured with plain cold tap water (or filtered). It will immediately absorb water, swell, but will not be ready for use yet, we need liquid gelatin. You need to dissolve it in a water bath. After about five minutes, when the powder is completely swollen, we put the dishes with gelatin on water bath... As it heats up, the jelly-like mass will begin to spread, turn into a liquid substance, turbid, whitish or yellowish in color. This completes the heating.

Pour yogurt at room temperature into a blender glass, add white sugar mixed with vanilla sugar... Beat for three minutes to make the mass foamy. We taste it, then we begin to pour in the dissolved gelatin in a thin stream. In order for the yogurt jelly to thicken quickly, you need to evenly distribute the gelatinous mass throughout the volume. To do this, beat the yogurt with gelatin well.

We pour it into beautiful glasses, glasses, bowls. Leave about 3-3.5 cm from the top, then add fruit and fill in another layer. We rearrange the yoghurt jelly in the refrigerator. There it will harden for two hours until it hardens well. In the hardened jelly we make a shallow incision, insert an orange slice into the slot. Top up with the remaining yogurt with gelatin (before pouring, beat with a whisk), return to the refrigerator for another hour or two.

On the frozen yogurt jelly, lay out cubes of peeled kiwi, orange or any fruits / berries / nuts / chocolate, sprinkle coconut flakes and serve.

How to cook as simple as possible, but original and even healthy dessert? Easily! This will require yogurt, both natural and any other flavor. You should only be patient: this sweetness takes time to harden.

Simple recipe

How to cook:

Yogurt jelly with fruit

It will take 7 hours to cook.

How many calories - 94.

How to cook:

How to make a dessert with cocoa

It will take 5 hours to cook.

How many calories - 130.

How to cook:

1. Divide the water and gelatin in two. Prepare two bowls, into which you must first pour half of the specified amount of gelatin, and then pour 50 ml of water at room temperature into each bowl. Leave for half an hour.
2. Then put one bowl in a water bath. Heat to melt the grains, and then stir in all the cocoa. There should be no lumps.
3. Remove from heat and pour in half of the entire mass of yogurt, stir actively with a whisk. Also add half the sugar here and dissolve it too.
4. Pour the mass into molds, but you only need to fill them halfway. It will turn out beautifully if it is a glass form.
5. Put in the freezer for half an hour to freeze the jelly a little.
6. Heat the second part of the gelatinous mass, then add sugar and yogurt, mix everything with a whisk.
7. This white mass should be poured over the chocolate.
8. Grate chocolate coarsely. To do this, it is better to freeze it in advance. Sprinkle with shavings of jelly and put it in the refrigerator for another four hours, and then serve.

Striped yogurt jelly

It will take 4 hours 30 minutes to cook.

How many calories - 56.

How to cook:

1. Prepare small molds for the future dessert.
2. Gelatin should be prepared in the specified amount strictly according to the instructions on the package. The process is standard: soak, then heat in a water bath. Divide the resulting liquid into three equal parts.
3. Pour all three types of yoghurt into separate bowls. Can be used different tastes, the main thing is that they differ in color. You can take the same yogurt, but add different colors.
4. Add three tablespoons of honey to each bowl of dairy product. It must be liquid so that it can easily dissolve.
5. Add each portion of gelatin to each bowl of yogurt.
6. Stir everything well with a whisk.
7. First you need to take the most beautiful yogurt color. It needs to be poured to the bottom. The choice of color depends only on personal taste.
8. Pour this part into all the molds, it should fill them by a third. If it is a flexible silicone mold, it must be placed on a tray, otherwise it cannot be carried and everything will spill.
9. Put the molds in the refrigerator for half an hour, then remove. The jelly should harden a little.
10. Then pour the second part in the same way and give it time to harden. Twenty minutes may be enough this time. Each subsequent layer takes less time.
11. Then repeat everything with the third color of yogurt. Let it freeze.
12. At the end, cover the molds with foil or plastic wrap and let them freeze completely for two to three hours.
13. After that, take out the dessert, dip it in boiling water for a few seconds, and then turn it over onto a plate. The jelly will easily come out of the mold. Serve to the table.

For regular gelatin, use cold water. If an instant product is used, then it must be diluted in hot water, but not in boiling water. Boiling water kills all binding properties, therefore it is important not to overheat the mass in a water bath.

The larger the form, the longer the jelly will harden. If for one type it takes a little more time, then for striped desserts it can take a whole day. Each layer needs time to cure separately, otherwise they will mix, and the presentation will be ruined.

It is better to take small forms for solidification, it will be faster. It is better to make the layers wide, this will also save time. The dessert looks beautiful in a transparent bowl, when you can see all the layering.

To add color, you can use not only artificial colors, but also natural ones. For example, carrot juice, blueberry juice, or any other berry juice. Thus, both the natural taste of the colorant product and part of its vitamins are transferred.

Jam is used less often. Then no additional sugar or honey is required, as is the dye. Jam should be taken seedless, it is better to let it be jam or jam without any large pieces. Stir it well in yogurt, and then pour gelatin here. It may take a little longer to cure.

You can decorate such a dessert with almond flakes, nuts, whole berries, dried fruits, etc. This sweetness is a real scope for imagination. Children will love this, so you can cook with them.

Puff yogurt jelly

I recently read a long recipe for a beautiful multicolored jelly that used a lot of ingredients. The meaning was clear that the hostess used what she found in the refrigerator, successfully mixed and received a beautiful and delicious dessert. But we believe that it is somehow wrong to adapt to the leftovers of food, because in every house something will certainly be missing.

Initially, you need a clear and simple basis for the recipe, and then you can add and change something based on the available components. Therefore, after reviewing the list of ingredients and discussing it with homemade ones, I decided to simplify the recipe. As a result, it turned out very delicious jelly, which is very simple to prepare. I think that even a child will make this delicate and beautiful dessert.

It is convenient to use ready-made sweet yogurt in jelly, because it is already colored and contains sugar. Of course, when you dilute it with water with gelatin, the concentration of sugar decreases and it is necessary to sweeten the future jelly. And best of all - honey, which adds softness and aroma to the taste of the dessert.

Compound

for 8-10 servings

• Gelatin - 40 g;
• Hot water (for instant gelatin) or cold (for regular) - 0.5 l;
• Fruit yogurt of different colors (we took lilac - blueberry; orange - apricot; pink - strawberry) - 3 pieces (packs) of 450-500 g. For striped yogurt jelly, yogurt of 2 colors will be enough, but it turns out more beautiful out of three.
• Liquid honey (solid can be heated in a water bath) - 9 teaspoons.

Preliminary preparation

Jelly molds

Silicone mold for jelly and ready-made jelly from it

Prepare jelly molds in advance. You can use common bakeware: silicone, metal (for muffins), glass or plastic containers(containers or cups from sour cream or cottage cheese). The larger the jelly mold, the more difficulties it can be when extracting the finished jelly (it will melt badly or partially come off, it will break). But if you have already gotten the hang of taking out the jelly from the molds, then this is not a problem.

The optimal height of the jelly molds is no higher than 5-7 cm. In our recipe, the total volume of liquid is about 2 liters. You can find out the volume of your jelly molds in advance by pouring water into them and measuring the resulting amount with a measuring glass.

We made jelly in this cupcake mold

Cake pan

Jelly congealed in a muffin tin

How many layers of striped jelly to make

The more layers, the longer it takes to cook (until 1 layer hardens, it is impossible to pour the next one). Therefore, it is better to make several wide layers than very many thin ones.

Slice of yogurt dessert

What gelatin to take

It is convenient to use instant gelatin, which does not need to be soaked. But if yours is normal, that's okay. Just follow the instructions on the package.

How to cook

Prepare gelatin

• Dissolve gelatin in water according to the instructions on the package. Stir the instant one in hot water, and the usual one - soak in advance (40 minutes) and, as it swells, heat it up in a water bath until it dissolves. Let the gelatin cool.
• The resulting amount of cooled gelatin is calculated for 1.5 liters of yogurt. I had 3 bowls of equal amount of yogurt, so I divided the gelatin into 3 equal portions. If you take a different number of yogurt colors (2 or 4) or, for example, you have 2 times more lilac color than yellow, then divide this amount of gelatin in proportion to the amount of yogurt of each color.

Stir the gelatin into the yogurt

• Pour the yoghurt from the packages: each color into a separate container (I had 3 colors of yoghurt with a volume of 0.5 liters, poured into 3 separate bowls). Add 3 teaspoons per 0.5 liter of yogurt to each bowl. If the honey is too thick (heat it in a water bath to a liquid state). Stir honey in yogurt well.
• Pour gelatin into yogurt. Stir.

Prepare striped jelly

• The first layer of jelly should be made from the most beautiful yogurt in color. Pour the yoghurt into a mold, a layer of about 1 cm. Put the mold in the refrigerator for about 30 minutes. (If you have a flexible silicone mold, it must be placed on a large plate or tray in advance, it also bends, the poured jelly will pour out when transferred to the refrigerator).
• Remove the frozen jelly after 30 minutes. Fill the next layer with a different color. Place again in the refrigerator for solidification (for 20-25 minutes). Each subsequent layer will harden a little faster than the previous one.
• Thus, pour over all the layers until the yogurt runs out. Then cover the molds with foil or cling film and put the jelly in the refrigerator for 2-3 hours to solidify completely = final readiness.

How to remove jelly from molds

In order for the jelly to easily slip out of the mold, it is necessary to dip the jelly mold into boiling water for a few seconds (from 1 to 3). Then tip it onto a suitable plate (attach the plate to the mold and turn it over - the jelly will slide onto the plate).

That is, you need a container (a wide bowl, larger in diameter than the jelly mold), where you can pour boiling water and place the jelly to thaw. If the jelly mold is inconvenient, large, then you can use the kitchen sink, closing the drain hole with a stopper. Usually, the sink space is larger than any large bowl, otherwise how could we wash the dishes in it?))

Attention! The water in which the jelly melts away from the walls of the mold should not overflow over the edges of the mold and pour the jelly from above. That is, make sure that the jelly mold does not drown in boiling water, otherwise the dessert will slip into hot water and dissolve in it, like a Snow Maiden in a fire.

How to cut jelly

So that the knife does not get stuck in delicate dessert, pre-pour boiling water over it. The jelly knife should be damp and hot so you can easily cut it into portions.

Yogurt jelly turns out to be light, beautiful! And it will be a great success at children's parties, because it looks like a gift from a good fairy.

Bon Appetit!

Making yogurt jelly in pictures

Honey Bowls of yoghurt in three colors for jelly Diluted gelatin
This jelly is frozen in silicone mold for pie Beautiful colored jelly Piece of jelly on yogurt

The jelly recipe appeared in France, where this word meant all frozen dishes, both sweet and salty. Since then, a lot of time has passed, over which people have taken root in the association of jelly exclusively with dessert. Especially healthy and tasty is yogurt jelly, a simple recipe for which even a child can cook.

Yogurt jelly contains a lot of vitamins and microelements: calcium, which is good for bones, collagen, which is necessary for the skin, glycine, which has a beneficial effect on the nervous system. Delicate and refreshing dessert will become the king of any table. In addition, jelly can be a little trick for moms who refuse to eat the dairy products they need to grow.

The main way to make jelly

Despite the apparent complexity of the dessert, the basic recipe for yogurt jelly is extremely simple. To prepare it, you need two glasses of yogurt, a tablespoon of gelatin, sugar to taste. It is appropriate to use aromatic dessert spices: vanillin, cinnamon, nutmeg, cloves. Yoghurt can be taken both natural, prepared by yourself, and ready-made, with your favorite taste.

The recipe has only one difficulty. Gelatin requires special preparation and care. It must be poured with a few tablespoons of cold water. Do not use hot water as it tends to form lumps. After 20-30 minutes, when the gelatin swells, it should be melted. It is best to use a water bath for this purpose, which will allow you to control the process and break the lumps in time.

But if you use instant gelatin, then there will be no difficulties at all. All details of the cooking process are written in the instructions on the package.

Mix the yogurt with sugar until the texture becomes homogeneous, and heat slightly. Stirring constantly, slowly add warm liquid gelatin to the resulting mass. Pour the future dessert into pre-chilled bowls. And put in a cold place until it solidifies completely. This usually takes about 2 hours, but the time may vary depending on the size of the jelly.

Method of making multi-colored jelly

This recipe is subject to many variations. For festive table you can make multi-colored jelly. It will take beautiful shape... Use a muffin pan or ice cream portion cups. But don't use aluminum molds. Aluminum tends to oxidize, which has little effect on all dishes, but can dramatically affect the taste of a delicate dessert.

Yoghurt is suitable for any, with one taste or with different, combined. For example, creamy, apricot and caramel. To get brighter colors, use food colorings, or natural juices berries, fruits and vegetables.

Using the basic recipe, you need to prepare each color layer separately, pouring the top over the hardened bottom. It takes about half an hour for each layer to solidify, which increases the total cooking time. But each subsequent one will freeze faster than the previous one.

Arrange the jelly on dessert plates before serving. It is recommended to decorate the dish beautifully with fresh berries, whipped cream, various syrups, coconut flakes or chocolate chips... Such a light, delicate, healthy dessert will please everyone, both children and adults.

Video recipe for making yogurt jelly

Yogurt Jelly - This amazing dessert will be rated five points by those for whom you will prepare it. To create it, the best fit fresh berries... However, it is quite possible to use frozen ones, which makes it possible to present this delicacy all year round. Try this recipe, you and your loved ones will love it.

Ingredients for Yogurt Jelly:

• Seedless berry - 200 gr.
• Yogurt - 200 gr.
• Gelatin - 10 gr.
• Sugar - 2 tbsp. spoons

Recipe:

1) We will start making yoghurt jelly by preparing gelatin. Read the instructions on the packaging carefully. Please note that the method of preparing gelatin can be different, be guided by what is written on your pack.
Dilute gelatin with 1 cup of boiled water at room temperature. Leave to swell for 50-60 minutes at room temperature. Photo 1.

2) After this time, the whole mass must be poured into a small saucepan and heated on the stove. Remember to stir constantly. Please note that you do not need to heat too much, otherwise the gelatin will lose its properties. As soon as you see that all the lumps in the gelatin have dissolved and the liquid has become homogeneous, it is time to remove the gelatin from the heat. Cool it down a little. Photo 2.

3) While the gelatin swells, you can start preparing the berries. What kind of berries you choose - decide for yourself. It depends on your tastes and availability)) In our example, we used a preparation for the winter - strawberries twisted with sugar. It is very tasty in itself, the dessert will turn out the same! Photo 3.

4) Cooking a twisted berry is as easy as shelling pears - just dilute it with water and add sugar to taste. Photo 4.

5) Whole berries can be boiled a little with sugar, then grind them well or beat with a blender. Already grated berries, diluted with water, must also be beaten well. Photo 5.

6) Now add the already prepared and slightly cooled gelatin here. Whip the resulting mixture, it will turn out to be quite foamy. Photo 6.

7) It's time to put one of the main ingredients in our jelly - yogurt. The taste of yoghurt, its manufacturer, fat content, and so on - choose for yourself, based on your preferences. Photo 7.

8) Open the jar and add the yogurt to the pan with the berry-jelly mass. Whisk thoroughly. Photo 8.