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Whenever a recipe or set of directions says to add water, I begin thinking the dish would probably taste better if I used some liquid with actual flavor. Of course, it can be overdone — you’ll notice, this time, I did actually use half the water the directions recommend for making plain Jello. (To be honest, if I’d had access to more choices, you might now be reading how to make coffee-raspberry-white chocolate pudding or orange coffee-raspberry-white chocolate pudding. It’s probably just as well I didn’t.)
It’s been so long since I found out you could make pudding by substituting yogurt for the cold water while making gelatin desserts, that I don’t remember where I heard it. Anyway, it was good to know while I was pregnant, craving desserts and at the same time not wanting to take in many empty calories. This kind of pudding can just as easily be made with sugar-free mix and fat-free, sugar free yogurt. That’s not what’s in today’s recipe, but I’m not pregnant now. Besides — chocolate yogurt was too good to pass up, even if it’s just white chocolate.
Be sure to stir up the yogurt before you use it; even when there’s no fruit, the stuff that gives it all its taste seems to go right to the bottom.
If you’d like to add fruit to up the health value, do it as the pudding’s setting in the fridge — just don’t use kiwi fruit or pineapple, it says on the gelatin packaging. They wouldn’t really go with the chocolate, anyway, and if you think they would, you can serve them on the side.
This does end up in a color we used to call shocking pink; some may find it off-putting, but your kids will probably like it. They’d probably also like eating it out of plastic wine glasses. But it’s good any old way.
- 1 3-ounce package instant raspberry gelatin mix
- 1 cup white chocolate Greek yogurt
- 1 teaspoon vanilla extract
- Boil a cup of water (which is what this size gelatin package always tells you to do).
- Empty the gelatin mix into a medium bowl.
- Add the boiling water and blend till the mix dissolves (give it a minute at medium speed with a hand mixer).
- Add the yogurt and vanilla and blend till smooth (at medium speed again for about 30 seconds).
- Pour into serving dish or individual dishes.
- Refrigerate till set (several hours).
