Recipe: last of the summer jello

Last night it started to rain... again... there goes the summer... Even though I witnessed 4 (yes, four) heatwaves this summer, still... I don't want it to end.  I know all seasons have their own beauty - but there's something in summer that make it just a tiny bit more exciting.  Ice-cream, yes, definitely but still better:  Jello!

While on holidays I had a serious discussion with my friend Maria, a highly accomplished but so down-to-earth woman, who knows what is important and what not (I suppose like all worth-mentioning people).  As we were pondering on world politics, the future of the planet, the economic crisis and so much more, she suddenly disappeared only to arrive with the most delicious two-tiered jello I had ever seen (and tasted)!  Now, this is a matter of utmost importance I told her - how do  you do this???

Fear not, Maria told me, this is one of the easiest desserts ever.  And she was right (as always).   She actually had used the  Jello-type packages that is available in the market - but not in Belgium.  I knew if I searched, I would be able to find something similar, but I was on a crusade:  make it myself, so that I would be certain there's no sugar added to this:  just fruit, yogurt, water and gelatin!!!

Two-tiered jello

These are actually two jellos made separately and left to set together.  I used a silicone round form for this recipe, as it lets the jello detach much more easily:

jello, mon amour...

a 400g can fruit medley in juice 

250ml liquid (in my case, the juice plus water up to the 250ml mark)

12g gelatin

Boil water - dissolve gelatin, add remaining liquid.  In the form, spread out the fruit and pour liquid on top.  Leave in refrigerator to set.

a 170g yogurt (I used Fage's 2% Greek yogurt)

80ml water or liquid (together with the yogurt they make again 250ml)

12g gelatin

food colouring (if desired)

Here there's waiting involved:  dissolve gelatin in boiling water, then wait until it's cooled before adding, slowly, the yogurt (otherwise, the yogurt will most probably become milk again...).  If you're not excited about the colour of the yogurt, of course you can use a dab of food colouring to make it more appealing.  By this time, the first tier should be set, so just pour this second one on top.  Again, leave in refrigerator to set.

Print recipe

As I watch the trees giving a theatrical show of dancing in the wind, I'm glad I can still enjoy the lasts rays of summer...

This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.