This Jello Greek Yogurt Fruit Shells recipe yields juicy stone fruit halves filled with fruity, tangy yogurt jello. Not only are these little fruit jellies cute, they also pack in nutrients thanks to milk and Greek yogurt! They're perfect for on-the-go fresh fruit snacking in summer.
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I developed this no bake dessert recipe for Undeniably Dairy on Instagram, to highlight milk and yogurt's health benefits even while satisfying sweet cravings. This being a sweet treats blog, I am categorizing this recipe as a dessert, but in reality it makes a great healthy snack too. There's protein from the milk and yogurt in these that'll keep you fueled!
From sorbet to crème brûlée, I've always loved the idea of a creamy dessert in an edible bowl or shell. It's so fun to be able to eat the "packaging". I used peaches, white nectarines and apriums (plum-apricot hybrid) for this easy dessert. You can use any stone fruit here. Fresh strawberries would also be great, especially if you can find larger ones.
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Why you'll love this recipe
- This is an easy recipe! You only need a handful of ingredients and a few hours of chilling time to satisfy your sweet tooth.
- This is a great recipe to use up milk and greek yogurt, it takes 3+ cups of milk and 16 ounces of Greek yogurt.
- These are on the healthier side, and can be made low fat with low fat milk and non fat Greek yogurt.
Ingredients
- Greek yogurt flavors the jello mixture and brings protein.
- Milk provides moisture and is the base of the jello mixture. I used whole milk, but any milk will work!
- Unflavored gelatin sets the mixture.
- Granulated sugar sweetens the jellies.
- Stone fruits serve as the flavor and bowls for the jellies.
- Kosher salt balances the overall flavor profile.
- Vanilla extract and almond extract rounds out the fruity flavor.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here's how to customize these jello Greek yogurt fruit shells to your liking:
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- Vanilla greek yogurt — if you opt to use a sweetened Greek yogurt, in lieu of an unsweetened Greek yogurt, I recommend halving the amount granulated sugar.
- Regular jello — if you want to use a flavored jello (like strawberry jello mix) instead of unflavored gelatin, I recommend omitting the blended fruit and granulated sugar entirely. Follow the jello package directions, swapping water for milk, and adding the greek yogurt after the mixture cools down.
- Increase richness — to increase the creamy texture replace 1 cup of the milk with 1 cup of heavy whipping cream. Alternatively, garnish the jellies with whipped cream and fresh berries.
- Cottage cheese — replace the half of the Greek yogurt with blended cottage cheese for even more protein.
- No milk — swap with equal amounts of water, using cold water to bloom the gelatin and boiling water to melt the bloomed gelatin in. Wait until the mixture is room temperature to whisk in the Greek yogurt.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make Jello Greek Yogurt Fruit Shells Step-By-Step
Step 1: Slice each piece of fruit in half and remove the pit. With a melon ball scoop or small spoon, scoop out the middle of the fruit halves to make a cavity for the yogurt jelly. Blend the scooped fruit until smooth in a blender.
Step 2: Pour the blended fruit into a medium saucepan. Add the granulated sugar, pinch of salt and cook over medium, stirring occasionally, until reduced by half, my burner took 20 minutes. Leave the mixture in the pot to cool for at least five minutes.
Step 3: In a small bowl, stir together the gelatin and ½ cup of the whole milk. Let sit at least 5 minutes to bloom.
Step 4: Add the remaining whole milk to the cooked down fruit. Whisk and heat the mixture just until simmering. Do not overheat or the milk will curdle*. Turn off the heat and add the bloomed gelatin. Whisk to melt the gelatin in. Let the mixture cool to room temperature.
Step 5: Add the greek yogurt and extracts to the mixture and whisk to combine.
Step 6: Arrange the scooped fruit halves on a plate or pan. Fill each fruit half almost full with the jelly mixture. Set in the refrigerator to solidify for at least 4 hours, preferably overnight.
Top tips
- If the milk mixture curdles at any point, just blend it on high speed until completely smooth!
- A melon baller works exceptionally well in scooping the fruits. If you don't have a melon baller, a thin spoon also works!
- If you have extra jelly mixture, pour into small ramekins or cups.
More recipes you'll love
Lastly, if you make this Jello Greek Yogurt Fruit Shells Recipe recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Jello Greek Yogurt Fruit Shells
Equipment
Ingredients
Ingredients
- 5 lbs stone fruit washed, I used apriums (plum-apricot hybrid), peaches, white nectarines (2177g)
- 4 ½ envelopes unflavored gelatin powdered (32g)
- 3 ½ cups whole milk (800g) divided
- ¾ cup granulated sugar (150g)
- 1 pinch of kosher salt
- 16 oz Greek yogurt (453g)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
Prep the fruit
- Slice each piece of fruit in half and remove the pit. With a melon ball scoop or small spoon, scoop out the middle of the fruit halves to make a cavity for the yogurt jelly.
- Blend the scooped fruit until smooth in a blender.
Cook the fruit
- Pour the blended fruit into a medium saucepan. Add the granulated sugar, pinch of salt and cook over medium, stirring occasionally, until reduced by half, my burner took 20 minutes. Leave the mixture in the pot to cool for at least five minutes.
Bloom the gelatin
- In a small bowl, stir together the gelatin and ½ cup of the whole milk. Let sit at least 5 minutes to bloom.
Add the milk and yogurt
- Add the remaining whole milk to the cooked down fruit. Whisk and heat the mixture just until simmering. Do not overheat or the milk will curdle*. Turn off the heat and add the bloomed gelatin. Whisk to melt the gelatin in. Let the mixture cool to room temperature.
- Add the greek yogurt and extracts to the mixture and whisk to combine.
Fill the fruit
- Arrange the scooped fruit halves on a plate or pan. Fill each fruit half almost full with the jelly mixture. If you have extra of the mixture, pour into small cups or ramekins.
- Set in the refrigerator to solidify for at least 4 hours, preferably overnight. Do not freeze.
Notes
Nutrition
Originally published 8/20/2026.
