Mosaic Fruit Jello with Yogurt

Español When the weather turns hot, nothing beats a cold, wobbly slice of fruit jello. This mosaic version with yogurt is the one that disappears first at every family gathering. It is fresh, budget-friendly, simple to put together, and it looks stunning thanks to all the colorful fruit suspended inside. Best part: every bit of that color comes from real fruit, not artificial dyes.

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Servings: 12
Active time: 30 minutes
Chill time: 4 to 6 hours

This is the kind of dessert that works for the whole family. You can find every ingredient at any grocery store, the method is straightforward, and the result looks like it came from a bakery. That makes it perfect for parties, birthdays and potlucks, especially since you make it ahead of time.

We are layering fresh mango, strawberries and juicy grapes suspended in clear gelatin, topped with a creamy layer of plain yogurt and coconut. That contrast between the clear fruit layer and the white creamy layer is exactly what creates the mosaic effect.

Why I love this recipe

Fresh fruit brings fiber, water, vitamin C and antioxidants, all part of a balanced way of eating that helps you feel more energized through the day.

Plain yogurt adds calcium and protein, and its live cultures support digestive health. One important note here: use plain yogurt with no added sugar. A lot of flavored yogurts carry as much sugar as a dessert, and that completely changes the nutrition of this recipe.

If you are watching your weight or your blood sugar, make the sugar-free version below. That one swap cuts the added sugar dramatically and you still get a dessert that feels like a treat.

Ingredients

• 6 envelopes unflavored gelatin (1/4 oz each, such as Knox)
• 6 cups water
• 1 cup sugar (or an equivalent amount of sugar substitute)
• 6 tablespoons coconut extract
• 2 cups plain unsweetened yogurt
• 2 ripe fresh mangoes
• 1 cup strawberries
• 2 cups grapes
• 1/2 cup shredded coconut
• Cooking spray, for the mold

Step by Step Instructions

1. Sprinkle 4 envelopes of unflavored gelatin over 1 cup of room temperature water. Let it sit for 5 minutes to bloom.

2. In a saucepan, heat 4 cups of water with 1 cup of sugar and 4 tablespoons of coconut extract. Stir until the sugar dissolves completely.

3. Turn off the heat and add the bloomed gelatin. Stir until fully dissolved, then let the mixture cool to room temperature. Do not skip this: if you pour it hot, the fruit will cook and float to the top.

4. Coat your mold with cooking spray and spread it evenly with a paper towel. Chill the mold for 5 minutes.

5. Cut the mango into medium cubes, slice or halve the strawberries, and cut the grapes in half.

6. Take the mold out of the fridge and arrange the fruit in whatever pattern you like, alternating colors. Use the photo or the video as a guide for the mosaic look.

7. Gently pour in just enough gelatin to cover the fruit. Pour slowly down the side of the mold so the fruit stays in place.

8. Refrigerate for 15 to 20 minutes, until that first layer is set to the touch.

9. Meanwhile, sprinkle the remaining 2 envelopes of gelatin over 1 cup of room temperature water and let it bloom for 5 minutes.

10. Add 2 cups of plain yogurt, 2 tablespoons of coconut extract and 1/4 cup of shredded coconut. Whisk until completely smooth with no lumps.

11. Pour the creamy mixture over the fruit layer, again slowly and down the side of the mold. Refrigerate for 4 to 6 hours, or until completely firm.

12. To unmold, dip the base of the mold in warm water for a few seconds, place your serving platter on top and flip. Garnish with the remaining 1/4 cup of shredded coconut and a little fresh fruit.

Laura’s Tips

• Skip fresh pineapple, kiwi and papaya. These fruits contain enzymes that prevent gelatin from setting. If you want to use them, they need to be cooked or canned.
• Let the gelatin cool before pouring. This is the most common mistake and the one that ruins the mosaic effect.
• Lower sugar version: swap the cup of sugar for an equivalent amount of stevia, monk fruit or erythritol. The coconut extract carries the flavor, so you will barely notice a difference.
• Make it the night before. It actually turns out better, since the gelatin firms up more and unmolds cleanly.
• Keeps up to 4 days in the refrigerator, covered.