The thought for these mosaiclike Yogurt-Berry Jelly squares (otherwise known as wiggly, jiggly chomps of satisfaction) originated from Faith Durand's cookbook Bakeless Sweets. The Columbus essayist is official editorial manager of the hugely prominent site thekitchn.com (and co-writer of the new The Kitchn Cookbook).

#Ingredients

For Blueberry Jelly:


Nonstick cooking spray

2 envelopes unflavored gelatin

1 1/2 cups frozen blueberries

1/3 cup sugar

1 teaspoon lemon juice

Pinch kosher salt

For Raspberry Jelly:

2 envelopes unflavored gelatin

1 1/2 cups frozen raspberries

1/3 cup sugar

1 teaspoon lemon juice

Pinch kosher salt

For Yogurt Jelly:

2 envelopes unflavored gelatin

1/2 cup sugar

2 cups whole milk vanilla-flavor yogurt

2 cups whole milk

1 teaspoon lemon juice

1/2 teaspoon vanilla

1/4 teaspoon kosher salt

#(Directions)

1 ) For filling: In a large saucepan, combine the 1/3 cup sugar and the gelatin; add strawberries and raspberries. Cook and stir over medium-high heat until gelatin is dissolved and mixture is simmering.

1. Transfer berry mixture to a shallow bowl. Chill about 45 minutes or until mixture begins to set up around the edges, stirring occasionally.

2 ) For crust: Lightly coat a 2-quart square baking dish with cooking spray. In a medium bowl, stir together finely crushed graham crackers, the 2 tablespoons sugar, and the melted butter. Press graham cracker mixture evenly over the bottom of the prepared baking dish. Place in freezer while chilling filling.

3 ) Carefully pour filling over the crust. Chill about 3 hours or until filling is completely set.

1. Cut into squares to serve. Top with whipped dessert topping. Makes 9 servings (1 square and 1/2 tablespoon dessert topping per serving)

#Nourishment Facts Per Serving:

Servings Per Recipe: 9

PER SERVING: 138 cal., 4 g add up to fat (2 g sat. fat), 7 mg chol., 80 mg sodium, 25 g carb. (4 g fiber, 15 g sugars), 2 g genius.