Don’t Miss a Recipe!

Don’t Miss a Recipe! Subscribe to receive new posts delivered directly to your inbox:

Aug 02
13

Fruit and Yogurt Jello Cups

Fruit and Yogurt Jello Cups

These Fruit and Yogurt Jello Cups are so fun and easy to make, and they’re only 65 calories or ONE Weight Watchers SmartPoints! I made a peaches & cream version this time because I’m on a peach kick, but you can make these with whatever fruit flavor you’re feeling at the moment: strawberry, raspberry, cherry, orange – whatever you like! This recipe is only 4 ingredients and can be prepped in under 10 minutes, so it’s a great one to make with kids. The gelatin will firm up in the fridge giving these a yogurt/mousse/jello smooth texture and I love the bites of fruit throughout. I think these would be equally great for dessert, breakfast, a snack, or all three!

Fruit and Yogurt Jello Cups

If you want to see more perfectly portioned sweet treats, check out my dessert category for favorites like Chocolate Raspberry Cheesecake Cups, Chocolate Chip Cannoli Cups, Key Lime Cheesecake Cups, Mixed Berry Mini Tarts, Carrot Cake Cupcakes, Cheesecake Stuffed Strawberries, Dark Chocolate Orange Cupcakes, Mini Cinnamon Apple Tarts, Berries & Cream Cinnamon Dessert Cups and more!

Print Share

Fruit and Yogurt Jello Cups

Yield: 6 cups

Ingredients:

  • 3 (5.3 oz) containers of nonfat vanilla Greek yogurt (or another flavor…I used Dannon Light & Fit)
  • 1 (0.3 oz) package dry mix of sugar free Jell-O gelatin (I used Peach flavor)
  • 1/3 cup chopped fruit (I used Peaches)
  • 12 tablespoons light whipped topping (such as Reddi Wip)

*Optional: additional fruit for topping

Directions:

  1. In a microwavable mixing bowl, stir together the yogurt and Jell-O mix until thoroughly mixed. Place in the microwave and heat on high for 2-3 minutes, removing to stir after each minute, until the Jell-O powder is dissolved into the yogurt. Stir in the chopped fruit.
  2. Place paper liners into 6 cups of a standard muffin tin. Evenly divide the yogurt mixture into the paper liners and place the muffin tin in your refrigerator. Chill for at least one hour. When ready to serve, remove the paper liners and top each cup with two tablespoons of whipped topping.

Weight Watchers SmartPoints:
1 per cup (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
1 per cup (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)

Nutrition Information per cup:
65 calories, 5 g carbs, 5 g sugars, 1 g fat, 1 g saturated fat, 7 g protein, 0 g fiber (from myfitnesspal.com)

slightly adapted from Jell-O

   
Yum

13 Responses to “Fruit and Yogurt Jello Cups”

  1. #
    1
    Lisa — August 3, 2016 @ 7:55 am

    These look so awesome! Thank you!

  2. #
    2
    Deb — August 3, 2016 @ 10:01 am

    These look delicious, could you use Cool Whip instead of Red Whip?

    • Emily Bites replied: — August 3rd, 2016 @ 2:10 pm

      Yup!

  3. #
    3
    Aileen Choate — August 3, 2016 @ 10:27 am

    Wonderful summer idea! We grow peaches, apricots, oranges, lemons, limes,pomagranates, figs, avocados, etc. on our property and give to the food bank and friends!

  4. #
    4
    Cathy — August 3, 2016 @ 2:45 pm

    I think 3 minutes curdled the yogurt:( Will try another batch for only 2 min. How do I know how long is enough?

    • Emily Bites replied: — August 3rd, 2016 @ 2:48 pm

      Oh no! How weird. Mine was good after 2 minutes, but recipe I adapted it from on the Jello site microwaved it longer. You just want the powder to dissolve into the yogurt, so once it’s not speckled you’re good to go.

  5. #
    5
    Alison — August 4, 2016 @ 1:24 pm

    I just made with plain Greek non fat & raspberry jello. Delicious! I microwaved for 2 minutes. Thanks for a great recipe!

  6. #
    6
    Lisa Fear — August 5, 2016 @ 10:19 am

    These look fantastic! I am off to the grocery store a.s.a.p to pick up some jello! I am always looking for tasty low-cal desserts. It looks like I’ve found what I was looking for.

  7. #
    7
    Susan — August 7, 2016 @ 3:59 pm

    Do you think this would work with non Greek yogurt made from soy or almond milk? I can’t eat dairy at all including regular yogurt. Thanks and keeping my fingers crossed that it works.

  8. #
    8
    Karen — August 7, 2016 @ 7:28 pm

    Made these today, delicious. I’m going to try strawberry next. Thanks you!

  9. #
    9
    Debbie Walter — September 24, 2016 @ 9:04 pm

    I can’t figure out how these are only 1 smart point.

  10. #
    10
    Laura — September 24, 2016 @ 9:43 pm

    Debbie Walter, I just put it through the Recipe Builder, and it’s definitely 1 SP per serving.

  11. #
    11
    Diane — February 10, 2017 @ 12:48 pm

    If you microwave the yogurt you are destroying the active yogurt cultures. I would dissolve the jello in a small amount of boiling water, then let it cool a bit be fore whisking it with the yogurt.

Leave a Comment