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Yogurt-Berry Jelly Squares (48)

Source of Recipe

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Yogurt-Berry Jelly Squares (48)

Midwest Living
Nutritional Analysis & WW Points
Serves: 48
Plan ahead…needs time to chill, about 13 hours

Nonstick cooking spray
7 envelopes unflavored gelatin, divided
1-1/2 c. frozen blueberries
2/3 c. plus 1/2 c. sugar, divided
3 tsp. lemon juice, divided
1-1/2 c. frozen raspberries
2 c. whole milk vanilla-flavor yogurt
2 c. whole milk
1/2 tsp. vanilla

Coat two 8x8x2-in. baking pans with cooking spray; wipe out excess. Set aside.

In a small bowl, sprinkle 2 envelopes of gelatin over 1/2 c. cold water. Let stand 5 minutes.

In a small saucepan, combine blueberries, 1/3 c. sugar, 1 tsp. lemon juice and an additional 1/2 c. of water. Cook and stir over medium heat until sugar is dissolved. Bring to boiling then reduce heat and simmer, uncovered, for 3 minutes or until blueberries have partially broken down. Remove from heat.

Add gelatin mixture to blueberries, stirring to dissolve. Strain mixture through a fine-mesh sieve. Pour into one of the prepared pans. Repeat process using frozen raspberries. Chill pans, covered, 8 to 24 hours.

Coat a 13x9x2-in. baking pan with cooking spray; wipe out any excess. Remove the fully set berry mixtures from the refrigerator and chop into roughly 1/2-in. pieces. Gently toss all the pieces together in the prepared baking pan and place it the refrigerator.

In a medium saucepan, sprinkle the remaining 3 envelopes of gelatin over 1/2 c. cold water. Let stand 5 minutes. Cook and stir over medium heat until gelatin dissolves. Add 1/2 c, sugar. Cook and stir until sugar dissolves. Whisk in yogurt, milk, remaining 1 tsp. lemon juice and vanilla. Pour mixture over berry cubes.

Chill, covered, 4 hours or overnight. Cut into 48 squares to serve.

One square equals: 42 calories, 1 gm fat, 3 mg cholesterol, 19 mg sodium, 8 gm carbohydrates, 0 gm fiber, 2 gm protein ++++ WWP: 1