Strawberry Yoghurt Bites

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Three ingredients and so pretty!

 

http://www.kraftbrands.com/Jello/recipe.aspx?ID=132793

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Today's version...

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Looks great!

All I can think of is chocolate mint reeses peanut butter cups...

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Making them in lime green for tomorrow's breakfast.

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 Madeleine, what flavor yogurt are you going to use? And what fruit on top? 

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Mtatoc wrote:

 Madeleine, what flavor yogurt are you going to use? And what fruit on top? 

I went with your guy's suggestion of key lime. I didn't add the graham cracker crust. So, key lime yogurt and key lime jello. Topping with blueberries. LOVE that color combo.DH bought a lime, so I will slice that and add it to the plate.

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I just made them (stove top since no nuker) with vanilla yogurt and sugar-free lime gelatin (store brand). Since I spooned what was left in the pan into ME, I can tell you it tasted like lime. I have some frozen strawberries in the freezer and will top with a strawberry (they are for us anyway). I need to get some mini liners. It made 6 cupcake size. they are in the fridge now.

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I'm not convinced it evens needs to be heated. Just have to dissolve the gelatin. Someone correct me if I'm wrong about heating the gelatin to make it set up properly.

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Madeleine wrote:
I'm not convinced it evens needs to be heated. Just have to dissolve the gelatin. Someone correct me if I'm wrong about heating the gelatin to make it set up properly.

From my experience, 5 minutes is too many.  I would amend the recipe to stir after each minute, and it might be done at 1 or 2.

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That is what I was thinking as I stirred it in. I did not get it very hot on the stove. More warmed. I just stirred until it looked like it was smooth and no crystals. Will let you know how it turns out. Figured on high in a nuker would make it real hot.

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Even I tried out this recipe.  I say this because I'm less adventurous than many of you.  I tried to use a large measuring cup to measure 18oz yogurt instead of opening 3 little containers, which I rarely buy.  It really was very easy to pour from measuring cup to mini muffin tins.  I must have mis-measured because I filled 24 cups completely to the top.  I used the metal cups but really couldn't get them peeled off the jigglers after an hour of refrigeration, so I just stuck the sliced strawberries on the top and left them in the cups. 

Took them to a ladies' group this am and had lots of positive compliments.  Anybody else have trouble peeling off the papers?

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Did you have the paper-lined metal ones or just plain aluminum? I peeled the aluminum off first and then went to work on the paper. I got 12 out of the mixture! I think I had slightly larger than mini papers, tho. They didn't quite fit into the mini muffin pan that I used to hold them steady.

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I used both the paper and the plain metal.  I liked them both out of the refrigerator but the metal ones were much easier to unmold once I froze and thawed the jigglers.  The paper got kind of mushy once they were thawed out, and the gelatin stuck to it.  The metal ones were a snap to unmold once they thawed out.

 

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I've never seen a topic here get this much attention with no controversy (other than the panna cotta). Might have known it would be food that makes everybody so happy and full of smiles!

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Arkansawyer wrote:

I've never seen a topic here get this much attention with no controversy (other than the panna cotta). Might have known it would be food that makes everybody so happy and full of smiles!


Arks did you have to bring up the Panna Cotta Controversy again.   

Now if Daniel Craig doesn't take THAT as a title for one of his B&B/INN murder mysteries I won't know what to say

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Arkansawyer wrote:

I've never seen a topic here get this much attention with no controversy (other than the panna cotta). Might have known it would be food that makes everybody so happy and full of smiles!

Its the JELLO  makes everybody smile!!!!

Or should I say gelatin.  It still wiggles and even as adults most of us can't ignore cute food.

 

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Just by looking at the photo, would you REALLY know that it's jello? Seriously. It doesn't look like Jello. With the addition of yogurt, it probably doesn't have the same mouth-feel as Jello.

Most food we don't like is in our heads anyway. Jello, as polarizing as it it, appears to be that way, too.

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Penelope wrote:

Just by looking at the photo, would you REALLY know that it's jello? Seriously. It doesn't look like Jello. With the addition of yogurt, it probably doesn't have the same mouth-feel as Jello.

Most food we don't like is in our heads anyway. Jello, as polarizing as it it, appears to be that way, too.

Very smooth feeling. Not jello-y at all. The jello really just gives it the firmness to stand up and not slop all over the way yogurt does.

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Madeleine wrote:

Penelope wrote:

Just by looking at the photo, would you REALLY know that it's jello? Seriously. It doesn't look like Jello. With the addition of yogurt, it probably doesn't have the same mouth-feel as Jello.

Most food we don't like is in our heads anyway. Jello, as polarizing as it it, appears to be that way, too.

Very smooth feeling. Not jello-y at all. The jello really just gives it the firmness to stand up and not slop all over the way yogurt does.

That's what I am getting at. The gelatin is what is giving it the ability to be what it is. It's NOT Jello, it's gelatin. You could use plain gelatin with ANY flavoring you want.

People are so....ugh. I don't know. Frustrating. It's hard to read this forum sometimes. I am not sure why I keep coming back. /rant

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It's like one big dysfunctional family. Like a road wreck. You don't want to look, but you can't stop yourself. (Actually, that is a newly researched fact...you can't stop yourself from really wanting to look. You may force yourself not too, but you really, deeply have a need to.)

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I had a plan today, I made the yogurt dots, and a tropical fruit inspired yogurt wiggler.  Apparently when I was off at work today, the herd of teenagers that regularly invade my home found them and performed their own taste test.  I can only assume they were good since all that is left is a trail of mini muffin cups, and a smudge of a melted dot left on the cookie sheet they kindly left for the maid, ME. 

Sorry there are no pics, but comments were "...Thanks for those things you left in the freezer."

Stonyfield Mango Honey for the wiggler, and French Vanilla for the dots, I was going for a tropical yogurt version of a "cream sickle"

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 LOL...guess you got the taste testers approval and all was good YEAH!...Next time put a note on it "for guests only" I had to do that with my husband...he would always "sample."

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catlady wrote:

 LOL...guess you got the taste testers approval and all was good YEAH!...Next time put a note on it "for guests only" I had to do that with my husband...he would always "sample."

I am not even open yet!!!  Guess this will be a good warm day go to recipe.  I was making a large batch to test on the local hs choral program for closing night on Tuesday.  The kids loved the combo of mango and vanilla, not sure if they ate together or discovered each separately, apparently there was an improptu football game at my house yesterday.  Either way it has the stamp of approval from 10 teenagers. 

When they are all here it is like a herd of locust swarming through a field, if it ain't on fire and doesn't bite back they will think about eating it.  AND...my youngest DS is not a big yogurt fan, and three of the teens keep kosher!!!

May try again, and will hide them better so I can get some pictures!!!

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 What about these, has anyone tried this? Seems weird, but might be the right garnish for the right dish...

 

Frozen Yogurt Dots!

http://www.onegoodthingbyjillee.com/2012/03/frozen-yogurt-dots.html

 

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Joey Bloggs wrote:

 What about these, has anyone tried this? Seems weird, but might be the right garnish for the right dish...

 

Frozen Yogurt Dots!

http://www.onegoodthingbyjillee.com/2012/03/frozen-yogurt-dots.html

 

Use them on top of the wigglers. Different colors.

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 Made the jell-O cups and dots last night and DH loved them.  Used a pastry cylinder to pipe "kisses" of lemon Greek Yogurt, topped with a big fresh blueberry, on to a cookie sheet and froze them.  When the strawberry "wigglers" were up-ended and un-molded I just slipped a frozen kiss on top.  I have frozen all the remaining wigglers to see how they work out when I thaw them.  I am hoping they have kept the texture and taste....could be a quick and easy garnish, prepared ahead and frozen.  

Loved the lemon yogurt for the kisses.  Sorry no pictures...maybe next time.

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 OK so I froze the stawberry wiggglers with metal mini-cupcake "papers" on for 48 hours and then thawed a few in the refrigerator over night to see how the texture would hold up.  They unmolded fine and the tast/texture was great...not grainy or watery.  So...looks like I'll be able to make a bunch, freeze them and use them during the busy season as a garnish.  Now on to different flavors and panna cotta!

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Silverspoon wrote:

 OK so I froze the stawberry wiggglers with metal mini-cupcake "papers" on for 48 hours and then thawed a few in the refrigerator over night to see how the texture would hold up.  They unmolded fine and the tast/texture was great...not grainy or watery.  So...looks like I'll be able to make a bunch, freeze them and use them during the busy season as a garnish.  Now on to different flavors and panna cotta!

Good to know they freeze well, my test batch didn't last that long.

 

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I think the metal & paper liners work better, plain paper would have been very soggy by morning. I also found mixing the ingredients in a measuring cup made it easier to pour into the liners.

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 I made them last night, and using a large measuring cup makes sense. I thought of it ONLY after taking out of the microwave.  We ate them all!! 

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 I am not for sure... but I don't think those jigglers will freeze well. After they thaw they may have an even weirder texture. Normal jello doesn't freeze well and I don't know if the yogurt would help or not.

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catlady wrote:

 I am not for sure... but I don't think those jigglers will freeze well. After they thaw they may have an even weirder texture. Normal jello doesn't freeze well and I don't know if the yogurt would help or not.

I have a strange feeling towards Jello also. I have always felt it was a family type food or something you eat when you're sick and would not serve it. I have no earthly reason why I feel this way - I like the taste of jello.

RIki

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Madeleine wrote:

Joey Bloggs wrote:

 What about these, has anyone tried this? Seems weird, but might be the right garnish for the right dish...

 

Frozen Yogurt Dots!

http://www.onegoodthingbyjillee.com/2012/03/frozen-yogurt-dots.html

 

Use them on top of the wigglers. Different colors.

There was an article I read recently about W est mo reland State Park about the old timer keeping teeth in a vitamin bottle. (He even showed us his collection of teeth he carried in an old vitamin jar.)...

So on that note, wigglers sounded to me to be a nickname for a guest.  

 

 

 

 

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Joey Bloggs wrote:

 What about these, has anyone tried this? Seems weird, but might be the right garnish for the right dish...

 

Frozen Yogurt Dots!

http://www.onegoodthingbyjillee.com/2012/03/frozen-yogurt-dots.html

 

Could be really pretty on a plate of fresh summer berries, with a berry sauce decorating the plate.

 

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Weaver wrote:

Joey Bloggs wrote:

 What about these, has anyone tried this? Seems weird, but might be the right garnish for the right dish...

 

Frozen Yogurt Dots!

http://www.onegoodthingbyjillee.com/2012/03/frozen-yogurt-dots.html

 

Could be really pretty on a plate of fresh summer berries, with a berry sauce decorating the plate.

 

Weaver add them to your test kitchen items. Smiling Photos gotta see photos...I can visualize them on a plate, or as a confetti

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Somewhere someone mentioned key lime for these, here is another interesting recipe

 

Key Lime Pie Cinnamon Rolls

 

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 Excited to try these. And with the other variations mentioned, even DH's idea of adding tequila... but just for ourselves.

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Ta-da!

And, they were declared 'yummy'.

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BEAUTIFUL!  If you only wanted to serve one as an amuse bouche or something, you could put them in those white Oriental soup spoons with a few blueberries and a dollop of whipped cream. 

I don't eat Jello but I'd try those out for sure!

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 Hey Samster. Glad there is someone else out there who doesn't like Jello tooSmiling

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Catlady, I have very few food dislikes but Jello is one of them.  I don't know if it's a texture thing or everything about it.  Don't like those Jello casserole type desserts  or molds either.  But, these tiny yogurt/jello things I would try.  My mother (a Southerner) used to make various things with Jello that I had to eat when I was growing up.  And there are always several desserts made with Jello at pot lucks here.  Not a fan.

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Samster wrote:

BEAUTIFUL!  If you only wanted to serve one as an amuse bouche or something, you could put them in those white Oriental soup spoons with a few blueberries and a dollop of whipped cream. 

I don't eat Jello but I'd try those out for sure!

PERFECT use of those spoons! Easy to put on a tray to keep cold in the fridge.

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Gee these look so good I would eat them Smiling Thanks for sharing.

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 They look simply delicious!  Now I really do have to try them.  

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Very Pretty!!!

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 WOW!!!

You Americana you! I pictured that cream and bb with it! AWESOME! 

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We're always looking for new recipes that do that red, white & blue thing so well!

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Do you remember all the old Kraft recipes. We had a guest recently who even worked for them at the time they used to have these recipes on TV in Canada. 

Like a recipe for Mac & Cheese that would include things like a 1/2 cup of marshmellows, two tablespoons of Parkay margarine and four Kraft caramels.

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Oops, that came out too big.

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 I seem to recall making something like this many many years ago. I have never been a fan of jello in any form..just a turn off to me. But Hey, let me know how it turns out I am curious. I think greek yogurt would work just fine.

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You could just simplify this and make panna cotta with a strawberry on top. No need for flavoured brand name gelatin at all. 

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