Once upon a time when I was a high school freshman, Greek yogurt hadn’t hit yet. It was so unknown, that someone in my Global Studies class was able to bring “Greek yogurt” as their contribution to an international food day. What they brought, however, was regular plain yogurt, with the addition of a ton of salt. Our teacher tried it and said it was good, so we all chugged it, and wow-oh-wow was that gross!

Based on its recent popularity, I’m pretty sure that that is not how Greek yogurt is made these days! (Actually, I think it’s just regular yogurt, strained to make it thicker?) The ‘real’ stuff can in fact be used to make some real tasty treats. This is a ridiculously simple recipe that you can make in a huge variety of flavors for a cool treat to help survive the summer.

Ingredients:

• 1 1/2 cups vanilla Greek yogurt
• 1 3 ounce package Jello, in this case cherry

Line a cupcake pan with 6-7 papers, or mini-cupcake pans with 12-16 papers. Stir together the yogurt and Jello powder thoroughly. This was a pretty amazing color in person. You can use any flavor jello that sounds good to you.

Microwave for 1 minute, stir, and microwave a second minute, to dissolve the Jello powder. Stir once more, then spoon into the lined pans.

Freeze for at least one hour, then enjoy!

Once frozen, you can pop these out of the tins and store them in a plastic bag. Top with whipped cream, if desired, although I like just eating the mini-cupcake sized ones in a few bites straight from the freezer, without any fiddling around in the fridge.

Cherry Yogurt Bites

From Cookies and Cups.

• 1 1/2 cups vanilla Greek yogurt
• 1 3 ounce package Jello of your preferred flavor

Line a cupcake pan with 6-7 papers, or mini-cupcake pans with 12-16 papers.

Stir together the yogurt and Jello powder thoroughly. Microwave for 1 minute, stir, and microwave a second minute. Stir once more, then spoon into the lined pans.

Freeze for at least one hour, then eat or store in a plastic bag.