Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Yogurt Jello with Vegetables
- Ingredients
- 2 Zucchini
- 150 grams button Mushroom
- 2 carrots
- 400 grams Pumpkin
- 1 red Bell pepper
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 9 sheets gelatin
- 450 grams Greek Yogurt (0.1% fat)
- 150 milliliters Whipped cream
- 150 grams Crème fraiche
Rinse, trim and slice zucchinis into slices. Rinse mushrooms and chop. Peel carrots and cut into slices. Cut pumpkin into slices. Rinse bell pepper, cut in half, remove seeds and ribs and chop.
Heat olive oil in a large pan and fry vegetables, turning occasionally, for about 15 minutes. Season with salt and pepper. Remove from pan and drain on paper towels. Cool.
Soften gelatin in cold water. Mix yogurt, heavy cream and creme fraiche. Season with salt and pepper. Warm up 3-4 tablespoons of yogurt mixture in a small pot and add expressed gelatin. Stir well and add back to yogurt mixture. Mix vegetables with 3-4 tablespoons of yogurt mixture in a bowl.
Line a loaf tin with plastic wrap. Pour in vegetables. Pour yogurt mixture over and spread by tapping loaf tin on work surface. Cover and chill in refrigerator for 5 hours. Remove plastic wrap and slice to serve.
(Percentage of daily recommendation)
| Calorie | 1,936 cal. | (92 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 148 g | (128 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 27.1 g | (90 %) |