As a recipe developer, I created a Protein Jello that satisfies my sweet tooth while keeping the macros on point and slipping perfectly into my Ww Protein Snacks lineup, and I bet the ingredient combo will surprise you.

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I like quick treats that actually do something for me. My Protein Jello plays with sweetness but keeps the goals in sight, and yeah, it surprised me.

Think fruity flavored gelatin layered with a scoop of whey protein powder for extra muscle-friendly oomph. It tastes way less like a diet hack and more like something I’d crave after a workout or midday slump.

I keep wanting to tell people it’s silly-simple but also kind of clever, like a little dessert that knows you have plans. If you like unexpected but practical snacks this Jello Snack might just win you over.

Ingredients

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Flavored gelatin gives sweet, fruity flavor and sets wobbly texture; low calories, little protein.
Whey boosts protein, helps muscle repair and recovery, can be slightly chalky or sweet.
Adds creamy tang, more protein and some calcium, makes the jello richer.
Milk gives creaminess, extra calories and calcium; water keeps it lighter and simple.
Sweetens naturally or low cal, adds carbs and flavor, use sparingly or adjust.
Fruit brings fiber, vitamins and freshness, plus tart or sweet bursts of flavor.
Tiny salt amount enhances flavors, balances sweetness and rounds the overall taste.

Ingredient Quantities

1 (3 oz / 85 g) package flavored gelatin, sugar free or regular, whatever you prefer

1 cup (240 ml) boiling water

1 cup (240 ml) cold water or cold milk, use milk if you want it creamier

1 scoop (about 25 to 30 g) whey protein powder, vanilla or unflavored

1 to 2 tbsp sweetener of choice, honey, maple or a low calorie sweetener, optional

1/2 cup plain Greek yogurt or cottage cheese, optional for extra protein and creaminess

1/2 cup fresh berries or diced fruit, optional

Pinch of salt

How to Make this

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1. Pour the flavored gelatin into a heatproof bowl, add 1 cup (240 ml) boiling water and a pinch of salt, stir until completely dissolved; add 1 to 2 tbsp sweetener now if you want it sweeter.

2. In a separate bowl mix 1 cup (240 ml) cold water or cold milk with 1 scoop (25–30 g) whey protein powder, whisk until smooth to make a slurry so you dont get lumps.

3. Let the hot gelatin cool for 2 to 3 minutes so it’s warm but not scalding, then slowly whisk the protein slurry into the gelatin base until totally combined.

4. If using plain Greek yogurt or cottage cheese (1/2 cup), add it now; if using cottage cheese blend it first for a smoother texture, then whisk into the gelatin mixture.

5. Fold in 1/2 cup fresh berries or diced fruit gently, or reserve some to top each serving, keep in mind very acidic or canned fruit can sometimes affect setting.

6. Taste and adjust sweetness, remember if you used a sugared gelatin you may not need extra sweetener.

7. If there are any stubborn lumps, strain the mixture through a fine sieve or blitz briefly in a blender until smooth.

8. Pour the mixture into individual cups or one dish, cover (plastic wrap touching the surface prevents a skin) and chill in the fridge for about 2 to 4 hours until firm.

9. Serve chilled with extra fruit or a dollop of yogurt, store leftovers covered in the fridge for 3 to 4 days.

Equipment Needed

1. Heatproof mixing bowl — for dissolving the hot gelatin, dont use a thin plastic one.
2. Kettle or small saucepan to boil 1 cup of water, whichever you got.
3. Measuring cups and spoons (and a kitchen scale if you prefer grams) for the water, protein scoop, and sweetener.
4. Whisk for melting the gelatin and for mixing the protein slurry till smooth.
5. Small separate bowl to make the protein slurry so you dont get lumps when you add it.
6. Blender or immersion blender (optional) to smooth cottage cheese or blitz out any stubborn lumps.
7. Fine mesh sieve for straining lumps if needed.
8. Rubber spatula to scrape the mixture into cups or dish cleanly.
9. Individual serving cups or one shallow dish plus plastic wrap to cover; press wrap onto the surface to prevent a skin.
10. Refrigerator for chilling the gelatin until firm, about 2 to 4 hours.

FAQ

Q: Will the protein powder stop the jello from setting?

Usually no, but too much whey can make the gel softer. Use about one scoop, dissolve the gelatin fully in boiling water first, then whisk the protein in when the liquid is warm not scalding. Chill longer if it seems soft.

Q: How do I avoid a grainy or clumpy texture?

Mix the protein into a small amount of cold liquid first to make a slurry, or use a blender or whisk. Don't dump protein into boiling liquid or it'll clump, and sifting the powder helps too.

Q: Can I use milk or yogurt instead of water?

Yes, milk or Greek yogurt makes it creamier. Use cold milk so you don't overheat the protein, and if using yogurt or cottage cheese blend them smooth before folding in to avoid lumps.

Q: Can I add fresh fruit?

Berries, grapes and most fruits are fine. But avoid fresh pineapple, kiwi, papaya, mango or figs because they contain enzymes that stop gelatin from setting. Canned or cooked versions of those fruits are okay.

Q: How long does it take to set and how should I store it?

It usually firms up in 2 to 4 hours, best left overnight. Store covered in the fridge for about 3 to 5 days. Freezing is not recommended, it ruins the texture and makes it weep.

Q: I want more protein, can I add extra scoops?

You can, but adding a lot will change the texture and may make it gummy or chalky. If you add more protein try using an isolate, add a bit more liquid, or increase the gelatin slightly to help it set.

Protein Jello Recipe Substitutions and Variations

Gelatin: swap for agar-agar if you need vegan. Use about 1 tsp agar powder per cup liquid, dissolve in boiling water and simmer 1-2 min so it sets properly. Agar sets firmer and a bit quicker, so let it cool to room temp before chilling.
Whey protein powder: use a plant protein like pea or soy, or try collagen peptides. Plant powders can be a bit grainy so blend well and maybe add an extra splash of liquid; collagen dissolves smoother but won’t add thickening on its own.
Cold milk: replace with almond, oat, or canned coconut milk. Full-fat coconut milk gives the creamiest, almost pudding-like texture, while almond or oat keep it lighter.
Greek yogurt / cottage cheese: swap for silken tofu (blend smooth) or dairy-free coconut yogurt for extra creaminess and protein without dairy. Silken tofu blends into a silky texture that works great in protein jello.

Pro Tips

1) Let the hot gelatin cool to just warm before adding the protein, about 110 to 120 F (43 to 49 C). If it’s too hot the whey can clump or go grainy, and too cold and the gelatin will set before everything mixes evenly. Dont rush this step, a little patience saves a lumpy texture.

2) Make the protein into a slurry first, using only a couple tablespoons of the cold liquid and whisking or blending until totally smooth. Then slowly add it in. Using vanilla or unflavored whey usually gives the cleanest flavor, mixed flavored proteins can fight with the gelatin and taste odd.

3) Watch your fruit choices. Fresh pineapple, kiwi, mango or papaya contain enzymes that can stop gelatin from setting. Canned pineapple is usually fine because the heating kills the enzymes. Also, very tart fruit can mask sweetness so taste and adjust after mixing but before chilling.

4) If it wont set or is too runny after chilling, bloom 1 teaspoon unflavored gelatin in 2 tablespoons cold water, let it sit 5 minutes then gently warm until dissolved and whisk into the mixture. For lumps, strain or blitz in a blender briefly. For faster chilling set in shallow containers, they firm up way quicker than one deep dish.

Protein Jello Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

103

kcal

Equipment: 1. Heatproof mixing bowl — for dissolving the hot gelatin, dont use a thin plastic one.
2. Kettle or small saucepan to boil 1 cup of water, whichever you got.
3. Measuring cups and spoons (and a kitchen scale if you prefer grams) for the water, protein scoop, and sweetener.
4. Whisk for melting the gelatin and for mixing the protein slurry till smooth.
5. Small separate bowl to make the protein slurry so you dont get lumps when you add it.
6. Blender or immersion blender (optional) to smooth cottage cheese or blitz out any stubborn lumps.
7. Fine mesh sieve for straining lumps if needed.
8. Rubber spatula to scrape the mixture into cups or dish cleanly.
9. Individual serving cups or one shallow dish plus plastic wrap to cover; press wrap onto the surface to prevent a skin.
10. Refrigerator for chilling the gelatin until firm, about 2 to 4 hours.

Ingredients

1 (3 oz / 85 g) package flavored gelatin, sugar free or regular, whatever you prefer
1 cup (240 ml) boiling water
1 cup (240 ml) cold water or cold milk, use milk if you want it creamier
1 scoop (about 25 to 30 g) whey protein powder, vanilla or unflavored
1 to 2 tbsp sweetener of choice, honey, maple or a low calorie sweetener, optional
1/2 cup plain Greek yogurt or cottage cheese, optional for extra protein and creaminess
1/2 cup fresh berries or diced fruit, optional
Pinch of salt

Directions

Pour the flavored gelatin into a heatproof bowl, add 1 cup (240 ml) boiling water and a pinch of salt, stir until completely dissolved; add 1 to 2 tbsp sweetener now if you want it sweeter.
In a separate bowl mix 1 cup (240 ml) cold water or cold milk with 1 scoop (25–30 g) whey protein powder, whisk until smooth to make a slurry so you dont get lumps.
Let the hot gelatin cool for 2 to 3 minutes so it’s warm but not scalding, then slowly whisk the protein slurry into the gelatin base until totally combined.
If using plain Greek yogurt or cottage cheese (1/2 cup), add it now; if using cottage cheese blend it first for a smoother texture, then whisk into the gelatin mixture.
Fold in 1/2 cup fresh berries or diced fruit gently, or reserve some to top each serving, keep in mind very acidic or canned fruit can sometimes affect setting.
Taste and adjust sweetness, remember if you used a sugared gelatin you may not need extra sweetener.
If there are any stubborn lumps, strain the mixture through a fine sieve or blitz briefly in a blender until smooth.
Pour the mixture into individual cups or one dish, cover (plastic wrap touching the surface prevents a skin) and chill in the fridge for about 2 to 4 hours until firm.
Serve chilled with extra fruit or a dollop of yogurt, store leftovers covered in the fridge for 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.