Ingredients
2 envelopes gelatin
1 1/4 cups unsweetened milk (whole or 2%)
8 oz sugar-free Greek yogurt (use 2% milk yogurt for richness)
1/4 cup lemon juice (use bottled if lemons are scarce)
1 tsp vanilla extract
3 tbsp confectioners’ sugar (reduce by 1 tsp if highly sensitive to sweetness)
Instructions
Sprinkle gelatin packets over 2 tablespoons cold water in a small bowl. Let bloom undisturbed for 5 minutes while mixing remaining ingredients.
In a medium bowl, whisk milk until slightly frothy. Add drained gelatin, Greek yogurt, lemon juice, vanilla extract, and confectioners’ sugar. Blend until fully incorporated with no lumps.
Pour mixture into 8-ounce serving ramekins or large mason jars. Refrigerate for 4-6 hours, or until fully set and firm to the touch.
Run a paring knife around the edges to loosen. Place desserts on serving plates. Garnish with fresh lemon zest and mint leaves for visual contrast before serving.
Notes
Bloom gelatin in a small bowl to control hydration level precisely.
Measure vanilla extract with a dry measuring spoon for accuracy before adding to the mixture.
Chill desserts in the fridge at 38-40°F (3-4°C) for the fastest setting time.
Use room-temperature yogurt for smoother blending and fewer air bubbles.
If unavailable, substitute gelatin with agar-agar or another plant-based thickener (adjust quantity as needed per package instructions).
- Prep Time: 25
- Category: No-Bake Dessert Recipes
- Method: No-bake
- Cuisine: All-purpose
- Diet: Dairy-free (use plant-based yogurt), Sugar-conscious
Nutrition
- Serving Size: 1 ramekin
- Calories: 140
- Sugar: 10g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 15mg