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.