High‑protein desserts have become popular in the United States as fitness‑focused consumers look for ways to enjoy sweets while meeting protein goals. Strawberry‑based treats are especially favored because the fruit adds natural sweetness and antioxidants without extra sugar.

Traditional gelatin desserts often rely on flavored gelatin mixes that contain added sugars and artificial colors. Mayra Wendolyne’s version uses unflavored grass‑fed gelatin, fresh fruit, Greek yogurt and a natural sweetener, keeping the dessert low‑calorie and high‑protein.

This protein‑rich Jell‑O is popular after workouts, at low‑carb brunches, or as a light dessert for health‑focused gatherings such as fitness challenges, marathon training meet‑ups, and wellness retreats.

Pair it with a side of almond‑flour pancakes, a small serving of avocado toast on low‑carb bread, or a fresh mixed‑green salad with a citrus vinaigrette for a balanced low‑carb meal.

Traditional recipes often use flavored gelatin packets, regular sugar, and heavy cream. Mayra substitutes these with unflavored grass‑fed gelatin, a brown‑sugar sweetener, Greek yogurt for protein, and optional light whipped cream, keeping the dessert cleaner and lower in carbs.

Common errors include not fully dissolving the gelatin, adding the yogurt while the mixture is still hot (which can cause curdling), and insufficient chilling time. Follow the critical steps and chill for at least 2 hours for a perfect set.

Gelatin only dissolves completely in hot liquid; using cold water leaves granules that prevent the dessert from setting properly. Hot water ensures a smooth, homogenous base before the fruit puree and yogurt are added.

Yes, you can prepare the dessert up to 24 hours in advance. Keep it covered in the refrigerator in an airtight container; it will stay fresh for up to 3 days. Do not freeze, as gelatin texture may become grainy.

The YouTube channel Mayra Wendolyne specializes in clean‑eating, high‑protein recipes that help viewers lose weight while still enjoying flavorful meals and desserts. Mayra focuses on practical, low‑calorie dishes using whole‑food ingredients.

Mayra emphasizes using minimal processed sweeteners, grass‑fed gelatin, and protein‑dense dairy like Greek yogurt, whereas many other channels rely on sugar substitutes or protein powders. Her recipes aim for a balance of texture, flavor, and high protein without compromising on simplicity.