• 30servings
  • 97calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, P
MineralsCopper, Manganese, Iron

Ingredients Jump to Instructions ↓

  1. 1 (15 1/4-ounce) can tropical fruit salad

  2. 1 package (4-serving size) lemon or peach gelatin

  3. 8 sprigs parsley, optional

  4. 1 (8-ounce) carton low-fat vanilla yogurt

  5. 1 cup chopped strawberries

Instructions Jump to Ingredients ↑

  1. Place a strainer inside a mixing bowl.

  2. Pour the tropical fruit salad into the strainer, draining the juice into the bowl.

  3. Pour the drained juice into a measuring cup.

  4. Add enough water to juice to make a total of 1 3/4 cups of liquid.

  5. Heat the liquid in a saucepan over medium-high heat.

  6. When it boils, turn the heat off and carefully move pan to a heatproof surface.

  7. Add the gelatin and stir until dissolved.

  8. Chill the gelatin in the refrigerator for about 45 minutes or until it slightly thickens.

  9. Stir in the fruit and pour the gelatin into a salad mold.

  10. Store in the refrigerator and chill until firm, about 2 1/4 hours.

  11. To unmold, fill the sink 3/4 full with warm water. Quickly dip mold into water (or remove muffin cup liners.)

  12. Turn the mold over onto a platter and let the salad slip out.

  13. Decorate with parsley.

  14. Combine the yogurt and the strawberries in a small bowl. Serve with the salad.


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