Gut-Healing Strawberries 'n Cream Gelatin Cups
Serves: 4
  • 1 lb fresh strawberries*
  • ½ cup sugar OR ¼ cup honey (optional)
  • 1 lemon, juiced*
  • 2 tablespoons grass-fed gelatin
  • ½ cup water
  • ½ cup yogurt
  1. In a small-medium saucepan, cook strawberries with sweetener and lemon juice over medium-low heat just until all berries are cooked through. Using a stick blender, blend the strawberries directly in the pot. If you don't have a stick blender, wait a few minutes for the strawberries to cool down a bit before transferring them to a regular blender to puree.
  2. Strain the strawberry puree through a strainer to catch all the seeds. Return strained puree back to pot and heat to a simmer.
  3. Sprinkle gelatin over water and quickly whisk to combine well. Set aside for the gelatin to "bloom."
  4. When the strawberry puree has come to a simmer, take off heat. Add the bloomed gelatin directly to the pot and stir well to combine.
  5. Divide roughly ⅔ of the strawberry-gelatin mixture between four cups, reserving the remaining ⅓ for other layers (keep this ⅓ in the pot!). Set the cups in the refrigerator for about 45 minutes to set.
  6. Divide the remaining ⅓ of strawberry-gelatin mixture into 2 bowls.** Add yogurt to one bowl and stir to combine well.
  7. Remove the gelatin cups from the refrigerator and evenly spoon prepared yogurt mixture into the cups. Place in the refrigerator for an additional 10 minutes.
  8. Pour the remaining strawberry-gelatin mixture on top of the yogurt mixture creating three layers. Set in the refrigerator for a a few more minutes.
*Frozen strawberries is fine for this recipe, just omit the lemon juice since they will release their own juices. Add sweetener if desired.

**If the reserved ⅓ puree sets before you can continue with second and third layers, gently re-heat it on the stove.
Recipe by Simple Pure Beauty at