Tangy Fruit Gelatin
Submitted by thora01
Creamy peach gelatin blended with yogurt, cream cheese, and lemonade, topped with glazed fresh berries. A retro no-bake fruit dessert that sets overnight for a cool, jiggly treat.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minCall it retro, call it vintage, call it grandma’s secret weapon at every potluck since 1975.
This fruit gelatin is not your basic Jell-O mold. Peach-flavored gelatin gets blended with cream cheese, plain yogurt, and frozen lemonade concentrate into a creamy, tangy base that sets firm in a pie plate.
Top it with whatever fresh fruit you’ve got: strawberries, blueberries, raspberries, peach slices, grapes, or any combination that catches your eye.
Then a second layer of thickened gelatin goes right over the fruit as a glossy glaze, locking everything in place and making the whole thing look like edible art.
Variations
- Individual parfaits. Pour the base into 8 separate glasses and garnish each one for a dinner party presentation.
- Berry blast. Use strawberry or raspberry gelatin instead of peach and double down on the berries for a deeper berry flavor.
- Tropical twist. Swap the lemonade for frozen pineapple juice concentrate and top with kiwi, mango, and starfruit.
Kitchen Tips
- Soften the cream cheese fully. Cold cream cheese will leave lumps. Let it sit out until it’s truly soft before blending.
- Let the glaze thicken before spooning. It should coat the back of a spoon. Too thin and it’ll pool around the fruit instead of glazing it.
- Overnight set is best. The flavors meld and the texture firms up to the right balance of creamy and jiggly.
Ingredients
Directions
In small saucepan, heat water to boiling.
Dissolve gelatin in boiling water.
Pour 2¼ cups hot gelatin mixture into blender container.
Set remaining 1¼ cups gelatin mixture aside.
Add yogurt, cream cheese and lemonade concentrate to gelatin mixture in blender; blend until smooth.
Pour into 10” glass pie plate or quiche pan.
Refrigerate until firm. Arrange fruit over top.
Refrigerate reserved gelatin mixture until thick enough to coat a spoon.
Carefully spoon thickened gelatin evenly over fruit to glaze.
Cover; refrigerate overnight or until set.
TIP: Hot gelatin mixture can be poured into 8 individual serving dishes or parfait glasses.
Refrigerate until firm.
Garnish each with fruit; spoon thickened gelatin over fruit to glaze.
Comments