Some desserts take you back to childhood — wobbling jello cups on Sunday afternoons, summer afternoons with sticky fingers and giggles. I wanted to recreate that nostalgia — but with a modern, healthy twist. These high-protein berry-vanilla gelatin cups deliver that same playful jiggly fun with a silky, creamy texture and a light sweetness. The first spoon gives a gentle vanilla aroma, followed by a burst of berry freshness and a soft, custard-like mouthfeel. It feels nostalgic — yet grown up: rich enough to feel like a treat, clean enough to fit a protein-focused or low-carb lifestyle. Whether post-workout, mid-afternoon, or after dinner, this dessert hits the sweet spot.
Recipe Info
- Prep Time: 10 minutes
- Chill / Set Time: 2–3 hours
- Total Time: ~3 hours
- Servings: 4 small cups
- Cuisine: International / Healthy Dessert
- Course: Dessert or Snack
Ingredients
Gelatin Base
- 2 cups unsweetened almond milk (or low-fat dairy milk)
- 2 tablespoons unflavoured gelatin powder
- 1 tablespoon plain Greek yogurt (for extra protein and creaminess)
- 1 scoop (about 25–30 g) vanilla whey (or vanilla plant-based) protein powder
- 1 teaspoon pure vanilla extract
- Pinch of salt
Flavor & Sweetness
- ½ cup mixed berries (fresh or frozen — raspberries, blueberries, strawberries) — plus extra for topping
- 2–3 tablespoons powdered erythritol or monk fruit sweetener (adjust to taste)
Optional Garnish
- A few whole berries per cup
- A sprinkle of crushed toasted nuts (e.g. almonds or walnuts) for crunch
Instructions
- In a small bowl, sprinkle gelatin over ½ cup of almond milk. Let it bloom for about 5 minutes until it thickens like jelly.
- Meanwhile, gently heat the remaining 1.5 cups of almond milk in a saucepan over low-medium heat. Don’t let it boil — just warm until steaming. Remove from heat.
- Stir the bloomed gelatin into the warm milk until fully dissolved and smooth.
- Whisk in the Greek yogurt, vanilla protein powder, vanilla extract, sweetener, and salt until smooth and creamy. The mixture should smell of vanilla and feel thick.
- In a blender (or with an immersion blender), blend the mixed berries with 2–3 tablespoons of water until smooth. Optionally strain through a fine sieve to remove seeds for truly silky texture.
- Stir the berry purée gently into the gelatin-protein mixture until evenly swirled but not fully blended — you’ll get a pretty marbled look.
- Pour into 4 small dessert cups or ramekins. Top with a few whole berries for decoration.
- Refrigerate for at least 2–3 hours (or until fully set). For firmer gelatin, chill longer or overnight.
- Serve chilled; the top should jiggle softly. Garnish with a few crushed nuts if you like a crunchy contrast.
Tips & Variations
- Use silken tofu (blended) instead of Greek yogurt for a dairy-free, vegan-friendly protein base (with plant-based protein powder).
- Swap berries for unsweetened mango purée or peach purée (watch carb count) for a tropical flavor twist.
- For a creamier custard-like texture, increase the yogurt to 2 tablespoons and reduce almond milk by ¼ cup.
- Want a layered dessert? Pour half the gelatin base plain vanilla, chill until set, then layer berry gelatin on top for a two-tone cup.
- If you prefer sugar-free jello on-the-go, pour mixture into silicone molds to create protein jiggler bites.
Approximate Nutrition (per serving — 1 cup)
- Calories: ~160 kcal
- Protein: ~18–20 g
- Carbohydrates: ~7 g
- Fat: ~4 g
- Fiber: ~2 g
- Sugar: ~3 g (natural from berries)
- Sodium: ~110 mg
Ingredients
Method
- In a small bowl, sprinkle gelatin over ½ cup of almond milk. Let it bloom for about 5 minutes until it thickens like jelly.
- Meanwhile, gently heat the remaining 1.5 cups of almond milk in a saucepan over low-medium heat. Don’t let it boil — just warm until steaming. Remove from heat.
- Stir the bloomed gelatin into the warm milk until fully dissolved and smooth.
- Whisk in the Greek yogurt, vanilla protein powder, vanilla extract, sweetener, and salt until smooth and creamy. The mixture should smell of vanilla and feel thick.
- In a blender (or with an immersion blender), blend the mixed berries with 2–3 tablespoons of water until smooth. Optionally strain through a fine sieve to remove seeds for truly silky texture.
- Stir the berry purée gently into the gelatin-protein mixture until evenly swirled but not fully blended — you’ll get a pretty marbled look.
- Pour into 4 small dessert cups or ramekins. Top with a few whole berries for decoration.
- Refrigerate for at least 2–3 hours (or until fully set). For firmer gelatin, chill longer or overnight.
- Serve chilled; the top should jiggle softly. Garnish with a few crushed nuts if you like a crunchy contrast.
Notes
- Protein: ~18–20 g
- Carbohydrates: ~7 g
- Fat: ~4 g
- Fiber: ~2 g
- Sugar: ~3 g (natural from berries)
- Sodium: ~110 mg
FAQs
Can I use plain gelatin sheets instead of powder?
Yes — typically 3–4 gelatin sheets (bloomed according to package) can replace 2 tablespoons powder. Make sure to dissolve fully in warm milk before proceeding.
Can I make this ahead and store for later?
Yes — the cups keep well in the fridge for up to 5 days. Cover the top with plastic wrap to avoid skin forming on the surface.
Is this recipe keto-friendly?
Yes — with low net carbs (mostly from berries), and good protein, it fits well within most low-carb or keto diets when consumed in moderation.
Can I skip the sweetener for a more natural dessert?
You can — but the berry purée alone may make it a bit tart. If you want less sweetness, reduce the sweetener rather than omit it completely for balanced flavor.
Can I substitute milk with water?
You can, but the texture will be lighter and less creamy, and protein content will drop. Using milk (even non-dairy) helps achieve a smoother, richer texture.
