There are plenty of reasons to make your own gelatin desserts: fresher flavors, no additives, less sugar. Consider the fact that you can’t buy a gelatin dessert made with red grape juice, and you’ll be convinced.

In addition, the skins of red and purple grapes contain a substance called resveratrol. Animal studies indicate that resveratrol may lower LDL cholesterol and have anticlotting effects.

Ingredients

2 envelopes unflavored gelatin

3 cups red grape juice

1/2 cup plain fat-free yogurt

1/2 cup reduced-fat sour cream

3 tablespoons sugar

1 cup seedless red grapes, halved

1 banana, thinly sliced

Directions

1. In a large saucepan, sprinkle the gelatin over the grape juice. Let stand until softened, about 2 minutes. Bring to a simmer over low heat and simmer very gently until the gelatin has dissolved, about 3 minutes. Remove from the heat and let cool to room temperature.

2. Meanwhile, in a medium bowl, whisk together the yogurt, sour cream, and sugar. Pour one-third of the juice mixture into the yogurt mixture and whisk until well combined.

3. Place the yogurt mixture and the remaining juice mixture in the refrigerator until the mixtures are just beginning to firm up, but are not set, about 45 minutes (depending on how efficient your refrigerator is; check the gelatin after 30 minutes).

4. Fold the grapes and bananas into the juice mixture. Then fold in the yogurt mixture. Spoon into 8 custard cups and refrigerate until set and chilled, about 3 hours. Makes 8 servings

Nutrition Facts

per serving
calories 136
total fat 1.5g
saturated fat 1.1g
cholesterol 5mg
dietary fiber 1g
carbohydrate 28g
protein 4g
sodium 25mg
good source of: vitamin B6

F.Y.I.

If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at Healthcommunities.com

Published: 27 Oct 2011

Last Modified: 24 Mar 2015