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1 pack (¼ oz) unflavored gelatin
½ cup sugar
1 cup strawberry puree (about ¾ container of strawberries, stems removed and blended until smooth)
2 T lemon juice
1 ½ cup greek yogurt
½ container cool whip
2 cups California Giant mixed berries (strawberries, blackberries, and raspberries)
In a food processor, pulse graham crackers until finely ground
In a medium mixing bowl, stir together ground graham crackers, sugar, and melted butter until well mixed
Press graham cracker mixture into bottom of a 9x9 pan until packed tight (can use the bottom of a glass to help press it firm)
Chill in refrigerator for 1 hr
In a small bowl, mix together the gelatin and sugar
Bring the strawberry puree and lemon juice to a boil, remove from heat and gradually whisk in the gelatin/sugar mixture until well incorporated. Let cool till room temperature
Once the strawberry mixture is room temp, stir it together with the yogurt and ½ container cool whip
Pour over chilled crust mixture and allow to chill for 1 hour
Once set, spread remaining ½ container of cool whip over top and then sprinkle with fresh berries
Cut and serve chilled!
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