Yogurt-Gelatin Ribbon Salad

(from spferreira’s recipe box)

Source: Betty Crocker

Ingredients

  • 2 cups boiling water
  • 1 box (6 oz) lime-flavored gelatin for green ribbon or berry blue-flavored gelatin for blue ribbon
  • 1 container (6 oz) Yoplait® Original yogurt Key lime for green ribbon or mountain blueberry yogurt for blue ribbon
  • 2/3 cup cold water
  • 2 cups boiling water
  • 1 box (6 oz) lemon-flavored gelatin for cream ribbon or Piña colada gelatin for white ribbon
  • 1 container (6 oz) Yoplait® Original yogurt lemon burst for yellow ribbon or Original coconut cream pie yogurt for white ribbon
  • 2/3 cup cold water
  • 2 cups boiling water
  • 1 box (6 oz) raspberry-flavored gelatin
  • 1 container (6 oz) Yoplait® Original yogurt red raspberry
  • 2/3 cup cold water

Directions

  1. In medium bowl, stir 2 cups boiling water into lime gelatin until gelatin is dissolved.

  2. In another medium bowl, slowly stir 1 cup of the lime gelatin into lime yogurt. Pour yogurt mixture into 13×9-inch (3-quart) glass baking dish.

  3. Refrigerate about 1 hour or until set.

  4. Stir 2/3 cup cold water into remaining plain lime gelatin.

  5. let stand at room temperature.

  6. When lime yogurt layer is set, carefully pour plain lime gelatin over yogurt layer. Refrigerate about 30 minutes or until set.

  7. In medium bowl, stir 2 cups boiling water into lemon gelatin until gelatin is dissolved. In another medium bowl, slowly stir 1 cup of the lemon gelatin into lemon yogurt. Pour yogurt mixture over layer of lime gelatin. Refrigerate about 30 minutes or until set. Stir 2/3 cup cold water into remaining plain lemon gelatin; let stand at room temperature.

  8. When lemon yogurt layer is set, carefully pour plain lemon gelatin over yogurt layer. Refrigerate about 30 minutes or until set.

  9. In medium bowl, stir 2 cups boiling water into raspberry gelatin until gelatin is dissolved. In another medium bowl, slowly stir 1 cup of the raspberry gelatin into raspberry yogurt. Pour yogurt mixture over layer of lemon gelatin. Refrigerate about 30 minutes or until set. Stir 2/3 cup cold water into remaining plain raspberry gelatin; let stand at room temperature.

  10. When raspberry yogurt layer is set, carefully pour plain raspberry gelatin over yogurt layer. Refrigerate at least 2 hours until set.

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