Delightful miniature fruit
and yogurt-gelatin salad molds, perfect for serving at a buffet
or luncheon.
Petite
Fruit and Yogurt Salads
- 1 (16-ounce) can pear
halves
1 (6-ounce) package lime, raspberry or orange-flavored gelatin
2 cups boiling water
1 (8-ounce) container plain yogurt
Lettuce leaves
- Drain pears, reserving
1/2 cup syrup. Slice pears. Dissolve gelatin in boiling water.
Blend 1 cup of gelatin mixture into yogurt. Set aside.
- Add reserved syrup to
remaining gelatin. Pour into 5 or 6 lightly-oiled 1/2 cup salad
molds. Chill until partially set.
- Press pear slices into
thickened, clear gelatin mixture. Top with gelatin-yogurt mixture.
Chill until set.
- Unmold onto lettuce leaves.
Makes 5 to 6 servings.
Recipe courtesy of Wisconsin Milk Marketing
Board, Inc.
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