✅ Ingredients
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2 cups plain or vanilla yogurt (Greek or regular)
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1 cup heavy cream (or milk for lighter texture)
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3 tbsp honey or sugar (adjust to taste)
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2 ½ tbsp unflavored gelatin (or 3 packets)
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½ cup cold water (for blooming gelatin)
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1 tsp vanilla extract (optional)
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2 cups mixed fresh fruit, cut into small pieces
(suggested: kiwi, mandarin oranges, banana, strawberries, pineapple, mango, or grapefruit)
👩🍳 Instructions
1️⃣ Prepare the Fruit
Wash, peel, and cut your fruit into bite-sized pieces.
Tip: Avoid overly juicy fruits like watermelon — they’ll water down the gelatin.
2️⃣ Bloom the Gelatin
In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes until it swells.
3️⃣ Warm the Cream Base
In a saucepan, warm heavy cream (or milk) over low heat — do not boil.
Add the bloomed gelatin, stirring until completely dissolved.
4️⃣ Mix with Yogurt
Remove from heat. Stir in yogurt, honey, and vanilla extract until smooth.
5️⃣ Assemble the Dessert
Arrange the cut fruit evenly in a rectangular glass dish or loaf pan.
Pour the yogurt-gelatin mixture gently over the fruit until fully covered.
Tap the dish lightly to remove air bubbles.
6️⃣ Chill
Refrigerate for at least 4–6 hours, or until fully set.
7️⃣ Slice & Serve
Once firm, gently loosen edges with a knife and slice into squares or thick slices.
Serve chilled — each piece shows off the colorful fruit mosaic inside! 🌈🍓🍊
💡 Tips
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Use clear gelatin for the best fruit visibility.
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For extra creaminess, replace half the yogurt with sweetened condensed milk.
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Make it vegan: use agar-agar powder instead of gelatin and plant-based yogurt + coconut milk.
🧊 Storage
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Store covered in the refrigerator for up to 3 days.
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Not suitable for freezing (it alters the gelatin texture).