Back 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. / 340 g) Frozen Raspberries
1-1/2 Tbsp. / 25 mL Watkins Raspberry Lemonade
Punch Concentrate
1 Can (15 oz. / 425 g) Crushed Pineapple, undrained
1/2 Cup / 125 mL Chopped Pecans, optional
Place vanilla yogurt in a yogurt funnel or a fine sieve lined with a paper coffee filter. Place over a cup to catch drips. Cover and refrigerate at least 3 hours or overnight. In large bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften. Add sugar and boiling water; stir until dissolved. Stir in raspberries, Beverage Concentrate, pineapple and pecans; 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
Per Serving:
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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