Blueberry · Recipe · Yogurt

Blueberry Yogurt Jello

This blueberry jello mold with blueberries and vanilla frozen yogurt was a hit with the kids a pool party (and a nice compliment to the pool itself).

3 (3 ounce) packages of blueberry flavored gelatin
3 cups boiling water
3/4 cups cold water
1 cup blueberries
2 cups vanilla yogurt

In a bowl, stir 1 cup of the boiling water into 1 package of the blueberry gelatin until gelatin is fully dissolved. Stir in cold water. Refrigerate mixture until thickened. Fold blueberries into gelatin and spoon into a 7 cup mold. Refrigerate until gelatin is set but not firm. (Gelatin should stick to your finger when touched.)

Meanwhile, in a separate bowl, stir in 2 cups of the boiling water into 2 packages of the blueberry gelatin until gelatin is fully dissolved. Whisk in yogurt until the mixture is smooth. Allow mixture to cool to room temperature then gently spoon into the mold over the blueberry gelatin layer. Refrigerate until firm. Unmold and serve.

32 thoughts on “Blueberry Yogurt Jello

  1. Hi, i love the look of this jelly and would love to make it but i still have a few questions to ask before i do if that’s ok.
    I managed to get blue jello, i think it’s called berry blue or something and it comes in size 3oz boxes. Is that what size you mean when you say small pagkage or not?
    Also when you add the blueberries is the jello already in the ring jelly mould or was the blue jello in another container while it was in the freezer and then you add the blueberries and tip both the jelly and blueberries into the ring mould. Do you push the blueberries into the jello or mix them in?
    I live in the UK so can’t get frozen yogurt, but i see that you have mentioned ice cream so that’s fine, but is ice cream okay to mix with hot liquid, will it do anything bad like make someone ill or anything?
    Sorry if my questions sound a bit dumb, but everything seems to go wrong when i make it and i want to make sure i am doing it wright.
    Many Thanks

    1. Yes, 3 oz is the small size package. Mix the jello in a separate bowl and place that in the freezer to thicken. Then stir in the blueberries. The jello should be thick enough for the blueberries be suspended in the jello. Then spoon that mixture in the mold.

      Ice cream will work fine. Let it sit out and get soft while you are preparing the jello. Adding hot water to the ice cream will not spoil it.

      Hope this helps! Good luck!

  2. That’s great, thankyou for your help.
    This jello looks amazing and so do many of the other ones you have on here. I can’t wait to make it.
    Many Thanks

    1. The recipe yields 7 cups so will serve 7 to 10 people. Store the mold in the fridge and cover it with plastic wrap for up to 2 or 3 days.

  3. Hi, looks awesome! Can it be stored in the fridge with the frozen yogurt/ ice cream though? Won’t it melt? Also, how many days will it stay ? I’m thinking of making it the night before but not sure am I supposed to keep in freezer or fridge? :p

    1. It will keep in the fridge for a couple of days. Its is best to keep it in the mold until soon before serving. Once the gelatin sets, cover it with plastic wrap until you are ready to unmold it. Do not put it in the freezer. This will cause the water to freeze and separate from the gelatin mixture and the whole thing will turn to slush. Good luck and thanks!

    1. I am glad you love this recipe although I’m not sure understand your question since something may be lost in translation. You can substitute any flavor gelatin and any fruit in this recipe you wish and it will still work. Good luck!

      1. gracias!! si salio mal la traducción cambio de lugar las palabras pero gracias por entender mi pregunta gracias a tu receta voy a tener un buen cumpleaños!!!

  4. “Blueberry Yogurt Jello | The Jello Mold Mistress of Brooklyn” Room Darkening Shades definitely got myself simply addicted with your blog!
    Iwill probably wind up being back far more
    regularly. Thanks -Tania

  5. Hi there, I tried this recipe and have to say that the colours turned out beautifully and the blueberries in suspension were magnificent. However, the gelatine part with the blueberries stayed in the pan when I inverted it and didn’t stick well to the frozen yogurt part. What did I do incorrectly? Thank you. mayra

    1. The timing for making layers can be a little tricky sometimes. Make sure when adding a second layer that the first layer is not too firm or the layers will not stick, but also not too soft or the layers will run together. The layer should be set (not runny when you tilt the pan) but still very sticky to the touch (a little of the mixture should stick to you finger when you touch it).

      Thanks and good luck!

  6. Hello, I’d like to try this recipe. If anyone here has tried it, can you please help me answer which type of yogurt should I use? Is it the regular vanilla yogurt or the frozen vanilla yogurt?

      1. I just wanted to thank you for your quick response and help. I tried this jello for a baby shower at work and my coworkers loved it. Thank you very much!

  7. I made this mold and brought it to an Easter dinner yesterday. It was THE hit of the party. Everyone loved it and was mystified as to how it was made! As I’m always responsible for the jello mold, I’ve tried many. This was, by far, the easiest, prettiest, and most tasty mold I’ve ever made. Thank you for sharing!

    1. Yes, you can sub chopped strawberries in this recipe. You can also use cool whip but I have not had a lot of luck with it because it is not as dense as yogurt. I would use 3 cups of coop whip instead of 2 cups of yogurt or melt the cool whip down so there is not so much air in it and use two cups. Good luck!

  8. When folding the fruit into the gelatin, should it still be kind of liquid in order to be able to spoon this mixture into the mold? Can you just put the gelatin into the mold from the beginning, fold the fruit in and still get the same result? I am sorry, that part kind of got me confused. I am a visual learner 🙂

    1. Hi Amber. For suspending fruit, you need to refrigerate the gelatin, in the bowl you prepared it in, until it is the consistency of a gel. Then fold in the fruit. If you add fruit when the gelatin is still fully liquid, then the fruit will sink to the bottom or float to the top. If the gelatin is thick, then the fruit will remain evenly suspended but you can still spoon the gelatin into the mold to set. I hope this help! Thanks, Victoria

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