Desserts · ALWAYS FREE
Raspberry and lemon jelly cups
Whole raspberry purée, including its seeds, sets into a spoonable fruit jelly with lemon and a simple yogurt topping.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Place about ¼ cup (60 g) cold water in a shallow bowl. Sprinkle gelatin evenly over the surface and leave 5-10 minutes to hydrate; do not dump it into a dry pile. Set four heatproof serving cups of at least 10-fluid-ounce (300-ml) capacity on a tray.
- Combine raspberries, remaining about 1 cup (240 g) water and sugar in a saucepan. Bring to a gentle simmer and cook 5 minutes, stirring until berries break down. Mash thoroughly with a fork or potato masher, retaining every seed and all pulp; do not strain. Remove from heat and wait 2 minutes, then stir in lemon juice and all bloomed gelatin until no granules remain. Do not boil after adding gelatin.
- Divide the complete mixture evenly among cups. Cool 15 minutes on the counter, then refrigerate at 40°F (4°C) or below, loosely covered until cold, for at least 8 hours to set. Cover fully once chilled. The 9-hour total includes preparation and a full 8-hour chill; a weak or unusually soft set may need longer refrigeration.
- Stir vanilla into all yogurt. Divide equally over the four set jellies, 40 g yogurt per cup, immediately before serving. Keep refrigerated, use within 3 days and do not leave out longer than 2 hours. Serve from the cups rather than unmolding; no extra fruit garnish is included.
Estimated nutrition
Per serving · 1 of 4- Calories
- 157 kcal
- Protein
- 5.2 g
- Total carbohydrate
- 31.8 g
- Total fat
- 2 g
- Total sugars
- 24 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Complete jelly divided by four, with all yogurt topping included. Contains milk and animal-derived gelatin; not vegetarian, vegan or dairy-free. Gluten-free depends on verified plain gelatin, vanilla and yogurt labels and individual cross-contact requirements.
View the ingredient calculations · Source 1Why it’s in this collection
- Gluten-Free: Complete ingredient review of Raspberry and lemon jelly cups: fresh raw raspberries; water; granulated sugar; lemon juice; plain unsweetened powdered animal gelatin; plain whole-milk yogurt; vanilla extract. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
