Holiday Jell-O Salad Trial: Dairy-free, Soy-free, Gluten-free
When we got married, my husband gave me a list of recipes that he told me I needed to master, since they were traditions in his family. Among them was a fruit filled Jell-O salad. Fortunately for me, it was easy to put together. Unfortunately for Joseph, it calls for sour cream. So I decided that we needed to change the recipe so Joseph could participate.
The only thing I changed was to substitute plain coconut yogurt for the sour cream.
Thaw the strawberries and mash the bananas.
Bring two cups of water to a boil, then stir in the Jell-O until it’s dissolved. Add in the strawberries with its juice, the mashed bananas, and the pineapple with its juice. Pour half of the fruit mixture into a 13″ x 9″ pan.
Put the pan in the fridge to set (about 2 hours). Leave the rest of the Jell-O mixture out at room temperature.
When the Jell-O in the fridge is set, scoop the yogurt into a bowl and stir it to soften it. Take the Jell-O out of the fridge, and spread the yogurt on top of it in a thin layer.
Pour the remaining Jell-O mixture on top of the yogurt. Refrigerate at least 2 hours, but preferably overnight.
Holiday Jell-O Salad
Dairy-free, Soy-free, Gluten-free
- 1 6oz package strawberry or strawberry-banana Jell-O
- 2 cups water
- 3 bananas, mashed
- 1 20 oz can of crushed pineapple
- 1 lb container frozen sliced strawberries (should have juice), thawed
- 2 6 oz containers plain coconut yogurt
In a large saucepan, boil the water. Dissolve the Jell-O in the boiling water, then add the mashed bananas, pineapple with its juice, and the thawed strawberries with their juice. Stir to combine.
Pour half of the Jell-O mixture into a 13″ x 9″ pan. Refrigerate for 2 hours, or until set. Leave the other half out at room temperature.
Scoop yogurt into a bowl and stir to soften. Remove Jell-O from the fridge. Spread the yogurt over the Jell-O in a thin layer. Carefully pour the rest of the Jell-O mixture over the yogurt layer. Refrigerate until set (2-8 hours)
Makes about 12 servings
What I Thought
This version doesn’t have the full tang of the original, however, the coconut taste of the yogurt really makes this dessert taste tropical. I quite liked it. My husband gave it 4+ out of 5 stars, and said this was a good change to the traditional Jell-O salad. Joseph quite liked it too, and ate down two helpings in rapid succession. My daughter somehow only ate the yogurt layer. Still, I’ll definitely be making this again.