Desserts - Jello recipes

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02-05-2000, 06:09 AM
It would seem that sugar-free jello and light yogurt could be blended into a yummy dessert of some kind. Does anyone have a tried and true treat recipe!



02-05-2000, 12:37 PM
Hi Audrey, Here is a recipe I have had a while.
I got it out of a jello recipe booket that jello sent me.
Frozen Strawberry Shortcake Squares
1 tub (8oz) cool whip lite
1 pint strawberry frozen nofat yogurt (2 cups) softened
1 package (4 serving) Jello strawberry sugar jello
4 cups cubed Enntenmanns fat free golden Loaf Cake

Stir whipped topping, yogurt and gelatin in a large bowl until smooth. Stir in cake cubes. Spoon into 8-inch square pan.
Freeze 3 hours or until firm. Cut into squares. Store leftover dessert in freezer. Makes 12 servings.
Prep Time: 10 minutes
Freezing Time: 3 hours
Calories per serving: 110
Fat 2.5g
Cholesterol: 0mg
sodium: 95mg
Carbohydrate: 19g
Dietary Fiber: 0
Protein: 3g

Check out the jello site. I think it is (
I hope this will help you out.
Theres always room for jello
Have a great OP day.

02-05-2000, 10:18 PM
Hi audrey
i have taken jello where it calls for the cold water add your juice from a can of fruit like pineapple. let it almost set then stir in a cup of the fruit My it is good
you can do the same with yogurt in place of the juice but let the jello cool before adding the yogurt you have to keep a eye on it it sets fast some times.
have a great day.

06-27-2000, 01:53 AM
Hi, I'm out of state without my cookbook and am looking for a recipe and the points for a salad/dessert that included:
cottage cheese (lowfat or ff)
orange jello (sf, ff)
Cool Whip (lite or ff)
mandarin oranges and/or pineapple
Thanks a bunch!!

12-25-2000, 05:24 PM
For a yummy thick treat, try this jello/yogurt recipe. Simply begin to prepare the sugar-free jello as usual and then instead of adding 2 cups of water, use 1 cup water and 1 cup your choice fat free sugar free yogurt and refrigerate until solid. Add fresh fruit of your choice too! :cool:

"What lies behind us and what lies before us are tiny matters compared to what lies within us"

04-04-2001, 05:24 PM
This fantastically wonderful recipe was handed out at one of our recent WW meetings. This is perfect for any Spring/Summer get-togethers that may be coming up. I usually make one batch at a time and separate it (before refrigerating) into four separate reusable Ziploc containers -- that way I can grab one and take it to work with me without the hassle of measuring it out. If you choose to do that, I suggest that you slice the strawberries and put cup into each container before adding the jello/pudding/cool whip mixture -- you will be guaranteed an equal amount of strawberries in each serving! I provided the points for of each ingredient if you have only one serving. Our leader says to always count everything, especially the jello and pudding mixes. ENJOY!!


1 small box sugar-free strawberry Jello (0 points for mix)
1 small box sugar-free, fat-free instant vanilla pudding mix (0 points for mix)
1 8 oz. container fat-free cool whip (2 points container)
2 cups sliced fresh strawberries ( point)

Mix Jello with 1 cup hot water until gelatin dissolves. Add 1 cup cold water; mix well. With an electric mixer, add DRY pudding mix to Jello and blend well. Fold in cool whip and strawberries. Refrigerate 4 hours or until firm.

Makes 4 servings.

Serving Size: 1 cup


- Liz (WW Lifetime 12/23/00)

03-07-2002, 01:50 PM
2/3 Cup boiling water
1 pks (4 serving size) Jello-Brand Sugar Free Low Calorie Gelatin, any flavor
cup cold water
Ice cubes
1 tub (8 oz) Cool Whip Lite whipped topping, thawed
1 prepared reduced fat graham cracker crust (9 inch)

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Mix cold water and ice measuring 1 cup. Add to gelatin, stir until ice is melted. Stir in whipped topping with wire whisk until smooth. Refrigerate 15-20 minutes or until mixture is thick, and will mound. Spoon into crust, REFRIDGERATE 4 hours or overnight. Makes 8 servings.

I don't know the points for this but when I find out I'll add it.
This was from a Cool Whip ad in Prevention magazine.

03-18-2004, 04:17 PM
This is something I keep on hand for when I get the urge for "sweet" or "ice cream". It figures out to 2 1/2 points per cup, but I usually am satisfied with 1/2 cup for 1 point.

1 20 oz. can crushed pineapple]
1 packet SF jello (any flavor)
5 packets Equal
2 cups fat free or low fat buttermilk
1 8 oz. carton no fat Cook Whip (green carton)

Warm pineapple, including juice. Add jello and stir until dissolved. Add sweetener, then buttermilk and Cool Whip.
Chill. I sometimes us the 8 oz. can of pineapple and "half" the other ingredients to make a smaller amount.

06-17-2004, 03:15 PM

I made this a low fat version of a family favorite...

1 carton of FF cottage cheese
1 carton of FF cool whip-use the same size as the cot. cheese
1 pkg SG jello-dry
1 small can mandarin oranges-drained
1 small can crushed pineapple-drained

Mix all and refrigerate until served. About 2 points per cup-depending on the brand of cot. cheese you use.

08-14-2004, 09:26 PM
This sounds like it might taste like a Dole Pineapple Whip that you can get at Disney World! I can't wait to try it!

09-01-2004, 01:18 PM
I love it! I make it all the time. Sometimes I put 1/4 cup of chopped pecans in it.
You just have to figure the extra pts.

09-01-2004, 04:01 PM
I can't remember where I seen this recipe yesterday - but made it last night.
Mix jello with 1 cup boiling water - stir & cool down & add 1 cup ff milk instead of cold water. Am having it tonight for dessert & it looks really good.
Will let you know. Also this is a good way for people who don't like milk to get in some calcium.

09-02-2004, 12:02 PM
This turned out great. 2 pts for the whole bowl!

05-04-2005, 11:41 AM
I've made this twice and love it!
Try it for MOM's day!

1 Keebler reduced fat graham pie crust
1-4 serving pkg. SF jello
2 sm. containers of LF yogurt (match the yogurt flavor to the jello)
8 oz. FF cool whip
1/4 cup boiling water

Boil water in the microwave and dissolve the jello in it. Stir in the yogurt and the cool whip, pour into the pie crust and chill for at least 2 hours.

I have made it with lime jello/yogurt and with the raspberry jello/yogurt.

About 2-3 points per slice if cut into 8 slices-depending on your yogurt's calories.