Back This colorful dish can be prepared in either a mold or a clear glass bowl.
2 Cups / 500 ml Nonfat Vanilla
Yogurt
2 Packages Unflavored Gelatin
1/2 Cup / 125 ml Cold Water
1 Cup / 250 ml Sugar
1 Cup / 250 ml Boiling Water
1 Package (12 Oz. / 340g) Frozen Raspberries
1 1/2 Tbsp. / 25 ml Watkins Raspberry Lemonade
Beverage Concentrate
1 Can (15 Oz. / 425g) Crushed Pineapple, undrained
1/2 Cup / 125 ml Walnuts, chopped
Place vanilla yogurt in a yogurt funnel or a fine sieve lined with a paper coffee filter. Place over a cup to catch liquid. Cover and refrigerate at least 3 hours or overnight. In large bowl; sprinkle gelatin over cold water; let stand five minutes to soften. Add sugar and boiling water; stir until dissolved. Stir in raspberries, beverage concentrate, pineapple and walnuts; blend well. Spoon 1 Cup / 250 ml gelatin mixture into a lightly oiled 8 Cup / 2 Litre mold; chill until set. Spread half of drained yogurt over chilled gelatin mixture. Spoon half of remaining gelatin mixture on top. Chill until set. Top with remaining yogurt and gelatin mixture. Chill until firm. Unmold unto lettuce leaves. (Makes 12 servings)
Nutritional Information:
Calories-190, Protein-2g, Carbohydrates-38g, Sodium-30mg, Fat-3g,
Saturated Fat- 0g, Cholesterol-0mg, Dietary Fiber- 2g
© Copyright 1999 The Rising
Stars Team
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