Itʻs strawberry season! Not quite yet here in the Northwest, but we are getting in some absolutely gorgeous berries from California.
I couldnʻt wait until our local berries were available to make this salad. My grandkids eat it like dessert and it can be used for that, but why wait!
1 large package of strawberry sugar-free Jello (hubby is diabetic, feel free to use regular Jello)
2 cups of fresh, sliced strawberries
2 cups of either buttermilk or non-fat, plain Greek yogurt (whatever is is your fridge)
1-8 oz. container of sugar-free or regular Cool Whip
Place the two cups of strawberries in a medium saucepan, start cooking them on medium heat and squish them with a potato masher. Once heated, add the Jello and start stirring the mixture until it boils. Once the Jello is thoroughly mixed and itʻs bubbling hot, remove from heat. Add the buttermilk or Greek yogurt. Mix thoroughly.
Let sit for 30 minutes. Once the 30 minutes are up, place this mixture in a bowl you plan on serving it in. Stir in the Cool Whip. Your mixture will have firmed up a bit, so you may end up folding it in. If you leave a few white spots in your salad, no sweat. Now you know youʻre getting some Cool Whip. Place covered in the fridge for at least 4 hours to firm up before serving. This salad is equally delicious with either buttermilk or the yogurt. Each adds body and a little tang.
You can also do the same with peaches. Canned peaches work very well. Just pair them with peach jello.