Yogurt-Gelatin Ribbon Salad

Yogurt-Gelatin Ribbon Salad

The good old days inspire a delicious new gelatin salad flavored with today's popular yogurt.

Prep Time

30

Minutes

Total Time

5:30

Hrs:Mins

Makes

18

servings

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 Key lime yogurt 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 lemon burst yogurt 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 red raspberry yogurt
2/3
cup cold water
  1. In medium bowl, stir 2 cups boiling water into lime gelatin until gelatin is dissolved. In another medium bowl, slowly stir 1 cup of the lime gelatin into lime yogurt. Pour yogurt mixture into 13x9-inch (3-quart) glass baking dish. Refrigerate about 1 hour or until set. Stir 2/3 cup cold water into remaining plain lime gelatin; let stand at room temperature.
  2. When lime yogurt layer is set, carefully pour plain lime gelatin over yogurt layer. Refrigerate about 30 minutes or until set.
  3. 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.
  4. When lemon yogurt layer is set, carefully pour plain lemon gelatin over yogurt layer. Refrigerate about 30 minutes or until set.
  5. 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.
  6. When raspberry yogurt layer is set, carefully pour plain raspberry gelatin over yogurt layer. Refrigerate at least 2 hours until set.
Makes 18 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
Pour gelatin onto a spoon as you pour it over an already-set layer. This will help keep the set layer from breaking up.
Variation
For a smaller version of this recipe, use 3-ounce boxes of gelatin and 1/3 cup vanilla yogurt for each yogurt layer; reduce the water by half. Layer in an 8-inch square (2-quart) glass baking dish.
Do-Ahead
You can make this salad a day ahead of time. Just cover with plastic wrap and keep it in the fridge.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 85mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 0g,
    • Sugars 18g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.