What goes in it
Three things, and Lynn is counting the water as one of them. She uses sugar-free strawberry Jell-O and says any flavor works, or regular Jell-O if you are not worried about the sugar. Last year she made almost the same dessert with orange Jell-O, sort of like a creamsicle.
The other two are one cup of water and about two cups of yogurt. She holds up the tub she buys without naming a brand on camera and says any brand of yogurt you like will do, though she does point out later that hers is thicker and creamier than the sweeter little cups.
Before she starts she shows a small kitchen trick: a damp paper towel under the cutting board so it will not slide around on her glass stove top. She mixes the whole thing in a four cup measuring cup so there is room to work.
How Lynn mixes it
The cup of water goes in the microwave. She reaches for thirty seconds and ends up saying they did around forty seconds, and that you do not want it hot, just warm enough to dissolve the Jell-O. The warm water goes into the bigger measuring cup, the Jell-O goes in after it, and she stirs until it is all dissolved, which she says can take a minute.
Then it has to wait. She says the heat would kill the good enzymes in the yogurt, so the mixture has to cool before the two cups go in, and she lets it sit about thirty minutes, down to nearly room temperature.
The yogurt she eyeballs at around two cups, saying you could measure it exactly if you wanted to, and then she whisks. That part takes a few minutes of working the lumps out until it goes smooth and creamy.
Putting it up and letting it set
Lynn spoons the mixture into a couple of dishes to eat that evening, a mason jar and a plastic container from the dollar store. She likes the mason jar for taking it with you in a lunch or a snack, and calls that four different ways to put it up.
Then it goes in the refrigerator for about two to three hours, which she says gives it a whole different texture. At the end of the video she sums the whole thing up as no baking, just a little mixing and time in the fridge.
What she does while it sets
While the dessert firms up she heads outside. She cuts a salad mix growing right out the back door in a planter that Travis, T.J. and Alan made her one year for Mother's Day, and says the lettuce grew out of a bag from the Dollar General for fifty cents. She wants it cut before the heat makes it go bad.
She also gathers eggs, and shows how she washes the dirty ones with a little water and a couple of drops of blue Dawn before they go in the refrigerator.
How she serves it
Out of the refrigerator it has firmed up enough to stay in the container, and when she spoons some out she says it is sort of like a mousse, easy and fluffy.
The toppings are optional and she says so plainly: the Cool Whip and strawberries are just to make it look pretty for the video. The strawberries are cut small, trimmed and in bite-size pieces, and a dollop of Cool Whip goes on each one.
Her own description of the finished dessert is that it is sugar-free, high in protein and comes together fast, three ingredients plus the toppings she calls a cheat. If you want to ask her about a flavor she has not tried yet, you can Ask Lynn.