Petite Fruit and Yogurt Salads
Delightful miniature fruit and yogurt gelatin molds, perfect for serving at a buffet or luncheon.
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
- 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.