Creamy Cherry Jello


  • 2 cups unsweetened 100% black cherry juice, divided
  • 1 envelope unflavored gelatin (about 2 1/4 teaspoons)
  • 1-2 tablespoons superfine sugar (see Note)
  • 1 6-ounce container (2/3 cup) nonfat cherry or vanilla yogurt
  • 1 cup halved or chopped pitted fresh cherries or thawed and drained frozen cherries


Place 1/2 cup cherry juice in a medium bowl. Sprinkle gelatin on top and let stand for 1 minute. Bring the remaining 1 1/2 cups cherry juice to a boil in a small saucepan. Add to the gelatin mixture along with sugar to taste and whisk until the gelatin is dissolved. Whisk in yogurt until combined. Divide among 4 small dishes or ramekins. Stir 1/4 cup cherries into each portion. Refrigerate until set, about 4 hours.

Other Info

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Note: Superfine sugar dissolves instantly in liquid. It is commonly available in the baking section of most supermarkets, but if you can’t find it, simply process regular granulated sugar in a food processor or clean coffee grinder until very fine.

Nutrition Per serving: 133 calories; 0 g fat ( 0 g sat , 0 g mono ); 1 mg cholesterol; 30 g carbohydrates; 5 g added sugars; 3 g protein; 1 g fiber; 29 mg sodium; 296 mg potassium.

From EatingWell: May/June 2010