Red, white and blue jello

We had a wonderful 4th of July up in the cool mountains. We had a healthy spread for lunch of barbecued chicken and fresh sand bass - caught the day before by our friend Josh- olive oil potato salad, green salad, corn on the cob and homemade baked beans. For dessert I made these festive jello cups. I layered fruit juice jello from white grape juice and strawberries then topped it with yogurt pana cotta and fresh blueberries. It was very patriotic and fun to have a cool treat.

Jello cups:

3 Envelopes of plain gelatin

1 C cold juice

3 C boiling juice

1 1/2 pints strawberries

1 envelope plain gelatin

2 C whole milk yogurt

1/4 C honey

1/2 C water

1 pint blueberries

Smash 1 pint of fresh strawberries press through a strainer keep solids for another use and add juice to the white grape juice to make 4 cups. Sprinkle gelatin over 1 cup cold juice and let set 1min add 3 cups boiling juice and stir until gelatin is completely dissolved. Pour into individual cups add about 1 TBS chopped strawberries to each cup and refrigerate until set. Heat honey and water until boiling pour over gelatin in a small bowl stir until gelatin is completely dissolved cool some and then add yogurt and stir well. Refrigerate until mixture just starts to set up. Then pour over set gelatin cups top with blueberries and refrigerate until set.