SCD Recipe: Strawberries and Cream Gelatin

When I was growing up my great-aunt used to also make a strawberry and cream cheese dessert for me on special occasions. I never got the recipe from her, but I figured I could kind of recreate it using strained SCD yogurt.

This turned out very good. Her dessert had fresh strawberries mixed in, which you could easily do. I decided to slice them on top because I wanted to keep them crisp.


2 cups strawberries (fresh or frozen)
1 cup sliced peaches
1 1/2 cups SCD yogurt that has been strained at least 24 hours (should be thick like cream cheese)
3 packets (.25 oz) unflavored gelatin
1/3 cup honey
1 cup apple juice (or apple cider, depending on what you can find for SCD)
Fresh strawberries (or any fruit you like) for garnish


  1. If using frozen fruit thaw it in a medium saucepan over medium heat
  2. Sprinkle gelatin over one up of cold apple juice and allow it to sit until gelatin is completely absorbed and it becomes kind of a blob
  3. Heat fruit over medium heat until it softens and breaks down
  4. Add honey
  5. Use an immersion blender to puree it (pour into a blender if you don’t have an immersion blender)
  6. If desired pour the fruit through a mesh strainer to get rid of the strawberry seeds 
  7. Put back in pan over medium heat
  8. Stir in gelatin mixture until it is disolved
  9. Remove from heat
  10. Pour half the mixture into loaf pan (or you can use a jello mold if desired)
  11. Refrigerate for about an hour, until it solidifies a little
  12. In the meantime, mix your yogurt in with the remaining fruit puree
  13. Leave at room temperature while you wait for other other layer to be ready
  14. After an hour pour the yogurt mixture over the fruit gelatin and return to refrigerator
  15. Allow to set for several hours before serving
  16. Serve with fresh strawberries 
Sherry Lipp
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