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Yogurt-Gelatin Ribbon Salad

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Yogurt-Gelatin Ribbon Salad
  • Prep 30 min
  • Total 5 hr 30 min
  • Servings 18
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The good old days inspire a delicious new gelatin salad flavored with today's popular yogurt.
Updated Feb 7, 2016

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pour gelatin onto a spoon as you pour it over an already-set layer. This will help keep the set layer from breaking up.
  • tip 2
    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.
  • tip 3
    You can make this salad a day ahead of time. Just cover with plastic wrap and keep it in the fridge.

Nutrition

140 Calories, 0g Total Fat, 3g Protein, 30g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
0mg
0%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
27g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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