This blueberry Greek yogurt protein jello mold is thick, sliceable, and made with warm water, beef gelatin, a zero sugar blueberry drink packet, nonfat Greek yogurt, and blueberries.
It is firmer than regular soft jello, so you can unmold it, slice it, and eat it like a cold protein snack.
I wanted this to be more than a basic bowl of jello. The beef gelatin gives it a firm set, the Greek yogurt adds creaminess and protein, and the blueberries give you little bites of fruit throughout.
The texture is closer to a sliceable protein gelatin dessert than a soft jello cup. It holds its shape well, especially when you use a sprayed mold and let it chill long enough.
This is a great fridge snack when you want something cold, sweet, low calorie, and higher in protein.
If you like homemade gelatin recipes, try these next:
Single Serve Oreo Cottage Cheese Cheesecake High Protein
High Protein Brownie Batter The 2 Minute Cravings Killer
Oreo Cheesecake Protein Mousse
Why You'll Love This Recipe
- High Protein: Beef gelatin and Greek yogurt both add protein.
- Sliceable Texture: This sets firm enough to unmold and cut into slices.
- Blueberry Flavor: A zero sugar blueberry drink packet and real blueberries give it a sweet berry flavor.
- Low Calorie Snack: Great when you want something cold and sweet from the fridge.
- Easy Ingredients: Just water, gelatin, drink mix, Greek yogurt, and blueberries.
- Meal Prep Friendly: Make it once and slice it throughout the week.
Why This Protein Jello Mold Works
The key is using enough gelatin.
A regular jello dessert is soft and wiggly. This recipe uses 5 tablespoons of beef gelatin with 3 cups of water and 1 cup of Greek yogurt, which creates a much firmer set.
The warm water dissolves the gelatin and drink mix. Once the gelatin is fully dissolved, the Greek yogurt gets stirred in to make the base creamy.
The blueberries get folded in before the mixture goes into the mold.
Spraying the mold with nonstick spray helps the finished gelatin release cleanly once it is fully set.
Ingredient Notes
Warm Water: Helps dissolve the gelatin and drink mix. Do not use boiling water after the yogurt is added.
Beef Gelatin: This gives the mold its firm, sliceable texture. Do not swap this for collagen peptides because collagen will not set.
Zero Sugar Blueberry Drink Packet: I used a Skittles blueberry packet for flavor and sweetness. Any similar zero sugar berry drink packet should work.
Nonfat Greek Yogurt: Adds creaminess and protein. Whisk it in well so the base stays smooth.
Blueberries: Add fruit texture and make the slices look better. Fresh blueberries work best, but frozen can work if thawed and drained.
Nonstick Spray: Helps the gelatin release from the mold without tearing.
How To Make Blueberry Greek Yogurt Protein Jello Mold
1. Spray the mold
Lightly spray a gelatin mold or bundt-style mold with nonstick spray.
Use a paper towel to gently spread the spray around the inside so there are no heavy puddles.
2. Dissolve the gelatin
Add the warm water to a large mixing bowl.
Sprinkle in the beef gelatin and whisk until dissolved.
3. Add the drink mix
Add the blueberry drink packet and whisk until fully combined.
The mixture should look smooth with no dry gelatin clumps.
4. Add the Greek yogurt
Add the nonfat Greek yogurt and whisk until the mixture is creamy and even.
Make sure there are no yogurt streaks left.
5. Fold in blueberries
Gently stir in the blueberries.
6. Pour into the mold
Pour the mixture into the prepared mold.
Tap the mold gently on the counter to remove air bubbles.
7. Chill
Refrigerate until completely firm.
This will need at least 4 hours, but overnight is best for the cleanest slices.
8. Unmold and slice
Once fully set, gently loosen the edges if needed.
Turn the mold over onto a plate and release.
Slice and enjoy cold.
Quick Tips
Whisk the gelatin until it is fully dissolved before adding the yogurt.
Do not use collagen peptides instead of gelatin. Collagen will not set into a mold.
Let it chill fully before trying to unmold it. If it is too soft, it needs more time in the fridge.
Use a light coating of nonstick spray so the mold releases cleanly.
For cleaner slices, use a sharp knife and wipe it between cuts.
Estimated Nutrition
This depends on your gelatin, Greek yogurt, drink packet, blueberries, and how many slices you cut.
Estimated full batch:
- Calories: 375 to 400
- Protein: 60 to 70g
- Fat: 0 to 1g
- Carbs: 25 to 35g
If sliced into 6 servings, estimated per slice:
- Calories: 60 to 70
- Protein: 10 to 12g
- Fat: 0g
- Carbs: 4 to 6g
If sliced into 8 servings, estimated per slice:
- Calories: 45 to 55
- Protein: 8 to 9g
- Fat: 0g
- Carbs: 3 to 5g
For the most accurate macros, use your exact gelatin, yogurt, drink packet, and blueberry labels.
FAQ
Is this jello, fluff, or mousse?
It is closest to a Greek yogurt protein jello mold. It has yogurt like a jello fluff or protein mousse, but it sets much firmer because of the amount of gelatin.
Can I use regular Jell-O instead of beef gelatin?
You can use flavored gelatin mix, but the texture and protein will change. This recipe is built around unflavored beef gelatin for a firm, high-protein set.
Can I use collagen peptides?
No. Collagen peptides will not make this set. You need gelatin.
Can I use frozen blueberries?
Yes, but thaw and drain them first. Frozen blueberries can release extra liquid and may streak the mold.
Can I use a different drink packet?
Yes. Any zero sugar berry, blue raspberry, grape, or fruit punch packet should work.
Can I use flavored Greek yogurt?
Yes, but the calories, carbs, and sweetness will change. Plain nonfat Greek yogurt keeps the macros cleaner.
Why did my mold not set?
The gelatin may not have dissolved fully, the liquid ratio may have been too high, or it may not have chilled long enough. Let it chill overnight if needed.
How do I get it out of the mold?
Make sure the mold was lightly sprayed before filling. If it sticks, dip the outside of the mold briefly in warm water, then invert onto a plate.
Storage
Store slices in an airtight container in the refrigerator for up to 5 days.
Keep it cold for the best texture.
I would not freeze this because gelatin can become watery and spongy after thawing.
Final Thoughts
This blueberry Greek yogurt protein jello mold is cold, creamy, firm, and easy to slice into high-protein snack pieces. The beef gelatin gives it structure, the Greek yogurt adds creaminess, and the blueberries make it feel more like a real dessert.
Make it in a mold, chill it until firm, flip it out, and slice it up for the week.
Blueberry Greek Yogurt Protein Jello Mold
Ingredients
- 3 cups Warm Water
- 5 tbsp Beef Gelatin
- 1 packet Zero Sugar Blueberry Drink Packet Skittles brand used
- 1 cup Nonfat Greek Yogurt
- 0.5 cup Blueberries Fresh preferred
Equipment
Method
- Lightly spray a gelatin mold or bundt-style mold with nonstick spray. Use a paper towel to gently spread the spray around the inside so there are no heavy puddles.
- Add the warm water to a large mixing bowl. Sprinkle in the beef gelatin and whisk until dissolved.
- Add the blueberry drink packet and whisk until fully combined. The mixture should look smooth with no dry gelatin clumps.
- Add the nonfat Greek yogurt and whisk until the mixture is creamy and even. Make sure there are no yogurt streaks left.
- Gently stir in the blueberries with a silicone spatula.
- Pour the mixture into the prepared mold. Tap the mold gently on the counter to remove air bubbles.
- Refrigerate until completely firm. This will need at least 4 hours, but overnight is best for the cleanest slices.
- Once fully set, gently loosen the edges if needed. Turn the mold over onto a plate and release. Slice and enjoy cold.
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